I’m not the biggest fan of plain chicken breast, but roasted whole on the bone, well seasoned with salt and a herb butter is irresistible. I recommend using the smallest chicken you can find as they tend to be more tender and juicy.
Salting the chicken at least a few hours before roasting, preferable overnight, helps to season deep in the flesh, and make for a juicier bird. If you don’t have the time to preseason the chicken, don’t worry, it will still be delicious. I use 1 teaspoon of kosher salt per pound of chicken.