Need a low-effort, supremely satisfying dinner? Roast a chicken. The oven does a terrific job of browning the bird and, with a little know-how, can also help produce deep puddles of umami-packed pan drippings. Here’s my method
I start by heating the oven to 400 degrees, which is the optimal temperature for a couple reasons. First, it’s hot enough to deliver deeply browned skin while maintaining moist, juicy meat. At the same time, it’s cool enough to prevent smoke from clouding the oven (see “To Prevent a Smoky Oven, Set the Dial to 400°”). Finally, at this temperature, there’s no chance of the pan drippings overreducing or burning; they’ll just brown to mahogany perfection. That’s important because those drippings—which are more intensely chicken-y than any broth you can buy—are the secret to bringing savory depth to an accompaniment that rounds out
