My mom's roasted chicken continues to top my list of ultimate comfort foods. As a working mother, she could appreciate its simplicity. After liberally seasoning a plump bird, she would pop it in the oven and set off to tackle other tasks. That's the beauty of roasting. For little effort in the kitchen, you are rewarded with entrées that appeal to everyone. And if you're not serving a crowd, the remaining meat will work overtime in sandwiches, salads, casseroles, or quick quesadillas.

Dry-heat roasting allows the natural juices in meat to rise to the surface and caramelize. Tender cuts of meat work best--if in doubt, ask your supermarket's butcher which to choose. When selecting chicken, remember that roasting chickens are generally juicier and more flavorful than broiler-fryers.

			Essential Equipment Don't worry about investing in expensive equipment. A heavy-duty, shallow roasting pan and a thermometer are all you really need. Click here for a list of equipment to use.

Instead of carving your roast right when it's done, allow it to rest 10 to 15 minutes before slicing. This gives the meat a chance to finish cooking and enables the juices to resettle throughout the meat. The drippings and browned bits that have accumulated in the bottom of the pan are a gold mine. Stir in wine, chicken broth, or even water to loosen them and start a great sauce or gravy.