Roast your chicken at 425°F for crisp skin and juicy meat, especially with smaller birds. Check the thigh’s internal temperature reaches 165°F, then let the chicken rest. This high-heat method works ...

Spatchcocking and roasting a chicken is the best method, yielding the crispiest skin and evenly cooked, juicy meat. Trussing ...

For a slightly smoky bird and virtually no mess in the kitchen, try cooking it on the grill. Preheat a charcoal grill for indirect heat by dividing the lit, gray charcoal in half and pushing each half ...