With a few ingredients and the right equipment, you are there. Any roasting pan with low walls and also a rack to elevate the bird will allow for maximum browning of the skin. For the vegetables, feel free to use defrosted (frozen) peeled pearl onions to save time. The other night, I roasted a chicken for my daughter and we ate about half of it for dinner. I put the other half in the fridge. When I came back later, I discovered my daughter had peeled away the crispy sheet of skin on the other half as a sneaky snack. Who can blame her?