2nd best (but deadly simple) roast chicken: I love the Judy Rogers bird more than anything, but it can be a bit daunting, so inspired by Molly Wizenberg, I take the steps I can. I salt it early, put a pan in a very hot oven to preheat, and completely dry the bird before it goes in. I don't usually do this, but tonight I rubbed it with the spice blend we made for fish--pimenton, powdered garlic and onion, a bit of cayenne. Instead of flipping it halfway through like Judy does, I just leave it until it's beautifully glazed. This one wasn't getting brown like I wanted it to so I rubbed some butter on it halfway through. Drippings of course made the potatoes awesome. Serve with Dijon. Not much is better.