Roasting whole chickens is easy and economical, but can be a mess and kinda gross. The next best thing, in my experience, is buying the value pack of whole split breasts, with skin and bones. It’s much more flavorful and cheaper than the boneless skinless breasts. Anyway, I’ve been doing this lately:

Place the chicken into a lightly oiled roasting pan, breast facing up. Make a flavored butter or oil in a little dish, you can add dried tarragon or fresh thyme or lemon zest or curry or whatever, plus salt and pepper. Rub that all over the chicken breast. Add some chopped root veggies (tossed in olive oil) to the pan, like carrots, potatoes, whathaveyou, and some rough-chopped onions.

Roast at 400 degrees for 30 minutes, then turn the oven down to 350 and roast another 30 minutes. Remove from oven, let it rest for 5-10 minutes. Then carve it up. Yum.

If you make a lot (my roasting pan holds three big split bone-in breasts), then you can use the leftovers for sandwiches or chicken salad. Trust me, it’s awesome the next day. The end.