1. To ensure even cooking, let the chicken stand at room temperature for 30 minutes before roasting.

2. Discard any pop-up timers that come with the chicken; an instant-read thermometer gives a far more accurate reading.

3. Don’t forget to salt the cavity of the chicken; this will season the meat more effectively than salting the skin.

4. Stuff the cavity with aromatics like fresh herbs, garlic cloves, lemon wedges, and quartered onions to perfume the meat.

5. Arrange a single layer of onion slices in the bottom of the roasting pan to form a bed for the chicken. The onion will flavor both the chicken and the pan gravy, and it will prevent the chicken skin from sticking to the pan (or rack) and tearing.

6. Let the chicken rest for at least 15 minutes before carving; this allows the juices to collect in the meat instead of in the well of your cutting board.

How to Truss a Chicken
Trussing helps the chicken keep its shape and cook more evenly during roasting. Although traditional trussing involves tying the whole body of the chicken together, it is much easier just to tie the legs together with kitchen twine.

1 Fresh Young Chicken (3 ½ to 4 ½ pounds)
Salt and freshly ground pepper to taste
1 medium onion, peeled and halved, divided
2 strips uncooked bacon
½ cup finely chopped carrot
3 tablespoons flour
2 cups chicken broth

Directions

Preheat oven to 425° F. Remove the giblets from the chicken and season with salt and pepper.
Place chicken in a shallow roasting pan with 1/2 of the onion in body cavity.
Chop remaining onion and reserve for gravy then arrange the bacon strips in a lattice fashion over the breast of the chicken. Secure the bacon with toothpicks or small metal skewers.
Roast for 30 minutes then reduce heat to 375° F. Continue to roast an additional 30 to 40 minutes until meat thermometer inserted into the thickest part of thigh is at 180° F.
Remove chicken to a platter and keep warm.
Pour the pan drippings into glass measuring cup; return 5 tablespoons of the clear liquid to a pan then discard the rest of the clear liquid from top of measuring cup, reserving the juices.
Stir chopped carrot, onion, and flour into the pan. Cook, stirring, over medium heat until mixture begins to brown.
Add chicken broth and remaining pan drippings and cook stirring for about 1 minute, until gravy thickens. Serve with chicken.