Who doesn’t love roast chicken with gravy and potatoes? The sight of a whole bird emerging brown and sizzling from the oven scratches a deeply primal itch. As a dinner, it’s both profoundly satisfying and ridiculously easy.
What’s that you say? Your bird’s thighs are always undercooked while the breast is as dry as packing foam? You don’t have three hours between now and dinner? Gravy, are you for real?
Faugh, that’s right I said faugh. You are obviously working way too hard. Turning the bird? Madness. Stuffing the bird? Eww, plus I hate anything that involves wet bread. Hours to cook? Ninety minutes tops and you can bake the potatoes at the same time. Gravy? Child’s play.
The secret is using small, unstuffed birds cooked at high heat.