Roasted Chicken

I make a lot of whole chickens because they are relatively cheap and always tasty.

Here is a method (adapted from Cook's Illustrated) that is fool-proof.

You need:
-A whole chicken (around 3 pounds)
-Salt
-Pepper
-2 tbsp olive oil
-A deep skillet that can go stove top to oven
-Some good kitchen shears
-a small knife

Steps:
1.) Wash the chicken and pat dry. Pre-heat oven to 375.
2.) Remove backbone using kitchen shears (use your strength!).
3.) Remove the ribs with a knife (if you want).
4.) Press down to flatten the bird.
5.) Season bird liberally with salt and pepper.
5.) Heat olive oil in skillet over medium/medium-high heat.
6.) Stick the chicken in the skillet, skin side down and brown for 5-10 minutes (until the skin is golden brown). Stick the backbone in there too, and reserve for stock.
7.) Stick the skillet in the oven.
8.) After 20 minutes, flip bird over (so it is skin side up).
9.) Cook about 20 more minutes, or until the temp is right.
10.) Let rest at least 5 minutes before serving

Of course, there tons of ways to fancy this up. But really, you don't need to.