Name and sequence the steps: Step 1 Selecting the Right Bird

First step to a delicious roast chicken: selection of a bird. I generally go for a whole chicken, around 3-4 pounds. I have tried a few different brands over the years, and I really feel that organic chickens are more flavorful and juicy. If you can find one that's been air-chilled, even better! It is all about finding a chicken that looks plump and healthy.

Step 2: Preparation of Chicken

Dry it well, inside and out, using paper towels after you have prepared the chicken. It would make your skin crispy. If it's a stuffed chicken, remove the stuffing first and put it aside. In this way, the stuffing would not be soggy while cooking inside the chicken. Then I like to season it with a simple mixture of salt, pepper, and paprika. Of course, you can always add other herbs and spices if you like. I also like to take some butter or olive oil and rub it underneath the skin for keeping the chicken moist. Now it is time for a little trick I learned from Sarah. Stuff the cavity of the chicken with aromatics: lemon wedges, garlic cloves, onion, and herbs such as rosemary or thyme. This is just going to infuse an incredible taste into the chicken.

Roast to Perfection

Preheat your oven to 425 degrees. Place the chicken in a roasting pan and roast for about 15 minutes per pound. After the first 15 minutes, decrease the oven temperature down to 350 degrees and continue to roast for another 30 minutes or until it reaches an internal temperature of 165 degrees. To check for the temperature, place a meat thermometer in the thickest part of the thigh. The chicken is done when it has pulled away from the bone, but juicy. A tip would be to rotate the chicken halfway through the cooking time in order for it to cook evenly. Also, make sure that you baste the chicken every 20 minutes or so with the juices from the pan. This helps to keep the skin moist and flavorful. You can even put some water in the bottom of the pan to create steam to help keep the chicken juicy. If you want super crispy skin, you can try broiling the chicken for the last few minutes of cooking, but make sure you keep a close eye on it so it doesn't burn!

Step 4: Resting and Carving

Place the cooked chicken out of the oven and let it sit for about 10 minutes before carving. This is the time when redistribution of the juices takes place, making the chicken juicier and full of flavor. First, carve the chicken by detaching the legs from the body. Then, separate the thighs from the drumsticks. Next, remove the wings. Finally, carve the breast meat being careful not to tear the skin. If you're making gravy remember to save those pan juices. All you have to do is let the fat solidify on top of the pan juices then skim off the fat and you're ready to go - to make a delicious homemade gravy!

Serving your magnum opus

Now, enjoy the fruits of your labor! Let the chicken be served with your favorite sides, such as mashed potatoes, roasted vegetables, or even something as simple as a green salad. And top all that off with a dollop of gravy. I have tried this so many times, and I can just say, there's nothing more satisfying than a juicy roast chicken with crispy skin-flavored in the right way. That is indeed true perfection.

A few more tips for the next roast chicken:

• You can finally give your roast chicken with dry brine before roasting, to give it that extra oomph. This will keep it moist and full of flavor.
• Herbs and spices are entirely up to you; roast chicken is pretty much endless. Roast the chicken in a preheated oven so that the skin will get crispy and the chicken will cook evenly. Avoid overcooking the chicken-you want the chicken to be cooked through, yet juicy. Finally, don't forget to let the chicken rest before carving it. The rest allows the redistribution of juices and makes for a juicier, more flavor-filled chicken.
• Enjoy!