Many people prepare roast chicken regularly, but few are aware of simple steps that can make the difference between an everyday dish and a great one. The chicken should have a strong roasted taste, rather than a baked one. It should be able to stand on its own, unobscured by seasonings. And the meat should be moist and tender. This author advises how to select a bird, what tools you’ll need, and preparing the chicken, whether you are a trusser or not. Then he shares the secret for roasting. He offers tips on carving it up and recipes that include pan-reduced sauces and side dishes. A side article identifies chicken varieties and their respective weights.