You Only Need Three Things To Roast The Perfect Chicken

Lemon, butter, and salt — and the chicken itself, of course.

After months of wondering when I’d feel like cooking again following a year of cooking all the time out of necessity and practicality and as a means of seeking comfort, the temperature dropped 20 degrees and it finally happened: I wanted to cook something bigger than a soft boiled egg again.

I spent the end of last week scrubbing out my dutch oven and reseasoning my cast iron skillet, and then I cleaned my…