It may be the ultimate comfort food, but that doesn’t mean it has to be boring. Fill your home with that familiar warm, welcoming smell, while offering something unexpected with this rub, marinade or comound butter. Make it a one-pan meal by adding root vegetables to the roasting pan: Try beets with the buttermilk marinade, turnips with the mushroom rub and sweet potatoes with the Tabasco-honey butter.
- 1 (4-pound) whole chicken, giblets removed, rinsed and patted dry
Heat oven to 400°F.
Truss chicken legs with butcher’s twine and tuck wings. Place chicken, breast-side up, on roasting rack set inside roasting pan or cast-iron skillet. Roast, basting occasionally and tenting with foil if skin darkens too quickly, until legs feel loose and juices run clear. Cook until meat thermometer inserted in thickest part of thigh (away from bone) registers 165°F, about 1½ hours. Let rest 15 minutes. Carve and serve, topping with any pan juices. Serves 4.