Don't feel bad. There's a better way, an easier way, and it's impossible to mess it up—promise.
There are as many ways to roast a chicken as there are beloved grandmothers to tell you the right way to do it. But when it comes to making the all-around crispiest, juiciest, most flavorful bird of your life, there's really only one method you need to know: Bundt Pan Roasted Chicken and Vegetables
Traditional roasting rack and sheet pan methods have the same fatal flaw: there's no air circulation. When the bird is directly on a sheet pan, air can't flow underneath it; with roasting pans the bird is elevated, but walled off from the heat by high sides. Either way, you're left with a soggy backside and unevenly cooked chicken; the breasts, which are have the most exposure, finish first and then dry out while the legs and thighs come to temperature.
Beyond that, you're being robbed of the chance to pull double duty and perfectly roast a side of vegetables at the same time. (And don't get us started on the potential dangers of removing a sheet pan filled with screaming hot chicken drippings.) There's a better way—promise.
Making creative use of a bundt pan provides that hard-to-achieve even air circulation resulting in unbelievably crisp skin (seriously, everyone will ask you how you did it) and allows the chicken to cook evenly so every bite is deliciously juicy and not dried out. Ready to give it a try? It feels so good to get it right!