Begin at the supermarket or butcher shop with the best fresh, naturally raised chicken you can get. Select one that is wide breasted, which is to say, wider than it is long. Look for a slight yellow cast to the skin. Make sure the butcher includes the neck, giblets, liver, etc. This goes for the smallest Cornish hen to a family-sized turkey.

When you get home remove all the packing material and wash the bird well in cold water. Set aside the neck etc. and wash the bird well in cold water. I mean REALLY well. Rub the inside cavity with half a lemon, use the other half to rub the outside. If you are not cooking it right away, NEVER pre-stuff a bird. Put it in the refrigerator, covered with saran wrap, or a clean, damp white dishtowel. This may seem a bit compulsive, but I can assure you it makes the bird taste fresher and tastier when cooked... Okay, let’s cook!

Place the bird in a baking pan. Take one large red onion (peeled and cut into eighths), 2 lemons (quartered), place inside the cavity. Rub the skin with olive oil. You’ll eventually get creative and experiment on your own; but try salt, lemon pepper, garlic powder, ground thyme oregano, basil, [ground, or I prefer flakes], and gently rub into the skin. If you can get fresh rosemary or tarragon, by all means shove those into the cavity (they add a great deal of flavor). In a saucepan ,bring 4 cups of water to a boil, add the neck, etc., simmer on the stove to make a broth or gravy base.

Take a glass of orange juice, apple juice, or white wine; dilute by a third with water. Tip the bird and pour the liquid into the cavity, leaving the remaining liquid in the bottom of the baking pan. Now it’s ready to go into the oven, BUT this is KEY: the oven is preheated to 525 degrees. You are going to leave it in there for 10 minutes to sear the skin, and that is what retains the juices. After 10 minutes, lower the temperature to 375 degrees, so it then slow cooks. At this point, drizzle some more olive oil over the bird, also smear 5 good-sized cloves of garlic (squeezed through a press) over the skin. Take a cup of the broth and add that to the bottom of the pan. Take at least 20 cloves of garlic (in their skins, just get rid of the extra white papery stuff) and throw them into the bottom of the pan. Add small-whole potatoes (red ones always look pretty), small carrots (you can get them peeled and sometimes organic at the market), and for a taste thrill: peeled, cut up parsnips and/or turnips.

Remember this: ALL BIRDS ARE NOT CREATED EQUAL! And as for following those “guidelines” about temperature/pound/time ratios: DON’T DO IT! IT JUST DOESN’T WORK! That’s why America sits down to dry turkey every Thanksgiving! I do not believe in tenting birds, putting them in brown paper bags, or cooking them upside down. Let’s get REAL! You’re supposed to open the oven, look at the bird, baste it, and generally show some love here. This isn’t about “convenience” food. Expect to revisit the cooking bird every 15 minutes, making sure it slowly turns a deep golden brown. Need more juice in the pan? Toss in more broth/juice/wine. Is the skin looking a little dry? Drizzle more olive oil. My philosophy is crisp and golden brown on the outside, moist and tender on the inside. Trust me on this. Roast Chicken is the dish that professional chefs test and grade each other on. Proceed with Confidence!

Here’s how you know the bird is done: gently take the leg and expose the joint between thigh and breast. Take a sharp knife, pierce the skin towards the bone. If you see blood, too much juice, or if the flesh looks uncooked—keep cooking. If the bird has gotten too brown on the outside, just lower the temperature.

Serve on a platter with the vegetables and whole garlic arranged on the outside of the chicken. Side dishes like a rice pilaf, risotto, or ratatouille, green beans, and of course a large salad complete the meal. If you are not carbo-phobic, invite your guests to squeeze the roasted garlic onto a nice crusty bread, otherwise don’t forget to spike the chicken and veggies with it. Warning: Make enough for second helpings (I often make 2 Birdie’s Birdies at a time). Your guests will want more!