More roast chicken recipes have made their way through the F&W Test Kitchen over the years than we can count, but this one from chef-owner Jerry Traunfeld of The Herbfarm near Seattle, which was first published in F&W in July 1999, is memorable because of its garlicky-herb flavor and delicious pan juices. Bruising fresh bay leaves by holding both ends and twisting in opposite directions makes them more potent. If fresh bay leaves are unavailable, use fresh sprigs of thyme or marjoram.