This roast chicken recipe is proof that there’s really nothing simpler, more delicious, or more comforting than a beautifully browned roast bird surrounded by a puddle of buttery, garlicky pan juices. While cooking a whole anything can feel intimidating, this recipe is dubbed foolproof for a reason. There’s no need to truss the chicken—with this method, the drumsticks stay splayed out so that you can more easily assess doneness. No need to pull out a big cumbersome roasting pan either—your cast iron skillet (or a mid-size baking dish) will do. If you have an instant-read thermometer, now’s the time to deploy it for guaranteed perfect roast chicken every time (just remove the bird from the oven when the thickest part of the thigh hits 160°). If you don’t, we’ve made the point of doneness easy to identify, with lots of visual cues that anyone can follow.

This recipe is not just straightforward—it’s also delicious. Lots of lemon and garlic perfume the meat and a generous pour of melted butter helps to develop the crispy skin. Resist any basting urges you may have, which can turn the skin limp, but do reserve all those saucy pan drippings to spoon over the carved bird. Want a flavor upgrade? Stick a handful of fresh herbs in the cavity of the chicken before roasting; any combination of fresh thyme, rosemary, oregano, and parsley would be delicious. Consider this simple roast chicken, a hunk of good baguette, and a crisp green salad your Sunday dinner from now on.