This method takes a little more attention than other roast ing methods – you’ll have to flip the chicken over twice – but it’s well worth the effort. Flipping the chicken has the effect of roasting it on a spit, distributing the juices throughout the meat and keeping the breast from drying out. You’ll also want to truss your chicken (bind its legs) and inset a lemon or onion into the cavity to prevent hot air from flowing into it and overcooking the breast. Check out this video for a tutorial on how to truss your chicken without twine or other material – it’s what I did here and thought it was genius. Za’atar, a Middle Eastern spice blend, is one of my favorite all purpose seasonings. You can use whatever you like though – herbs de provence is great, as is a simple rub of thyme, salt, and pepper. For an easy side dish, cut potatoes into a 1-inch dice and toss them with olive oil. Because of the high cooking heat, they’ll roast in about 30 minutes – put them in the oven the first time you flip the chicken and leave them in to finish cooking while the chicken rests.