Roast chickens that weigh between 2 1/2 and 4 1/2 pounds.
First, pat the skin dry, then rub the bird inside and out with 1 1/2 teaspoons of kosher or sea salt per pound. (add some paprika to the rub as well, a trick for enhancing the golden color.)
Throw a lemon half, an onion half and some sprigs of rosemary or thyme inside the cavity.
Put the bird right on the rack in a 500 degree oven with a pan of vegetables on the rack below to catch the juices; this method improves air circulation around the bird.
After 20 to 30 minutes, he lowers the heat to 350 and continues roasting until a thermometer in the thigh registers 165 degrees. Let rest 10 minutes.
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