This winter I have made a lot of roasted chicken. It is the perfect meal to make on Sunday and have leftovers for the rest of the week. I cooked this chicken similarly to previous ones (10-15m at 500, 20m/lb at 350) but I learned a new technique for serving it from Ina. By slicing the entire breast off, then cutting into segments, each bite has a piece of skin with it. I love learning simple tips like this that make a world of difference in the meal!