THE Roast Chicken RULES

Here's how to get a restaurant-quality bird every time.

SKILLET ROAST CHICKEN

ACTIVE: 20 min l TOTAL: 1 hr 45 min l SERVES: 2 to 4

1 3½- to 4-pound chicken

4 tablespoons unsalted butter or extra-virgin olive oil

3 sprigs rosemary, plus

1 tablespoon chopped leaves

5 cloves garlic, smashed and peeled 6 wide strips lemon zest Kosher salt and freshly ground pepper

1 large onion, cut into wedges

2 to 3 carrots, cut into 1- to 2-inch chunks

1. Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425̊ .

2. Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.