I’m not always feeding her Lady and the Tramp style.

BTW/FWIW, when I was a kid I had a springer spaniel I taught how to suck up a strand of pasta like in the movie. I think my parents were amused.

That said, yes roasting a whole chicken is dead easy — but for it to be that easy you’d need a remote-sensor thermometer (like the Thermoworks Dot ).

I dry-brine unless the chicken is air chilled (e.g. Bell&Evans), then 30 minutes at 425, drop oven temp to 325, take out when the internal temp hits 155. The internal temp will continue to rise from 155 to 166 or 7 (‘safe’ temp is 165), Let it sit 30 min before carving or your juice will go all over the board instead of back into the meat.

You could use that 30 minutes to make gravy, but that starts to make the meal not-easy. If you save the juice in the fridge 1) you get schmaltz and 2) the remainder is a killer add-in for a chicken soup made with giblets and carcasses. (I get raves)

FWIW, if you do that early take out and the 30 min rest, the white meat will be perfect. I’d suggest eating the white that night, saving the dark for leftovers, as the white doesn’t reheat well (gets overcooked).