One of the juiciest roast chickens we've ever eaten is served at La Mangeoire, a low-key French bistro on Manhattan's Upper East Side. The chef behind that chicken is none other than Christian Delouvrier, a fine-dining veteran who, since his start in the late 1960s in France, has helmed some of the world's most famed kitchens. He's always roasted his chicken in the same way, with thyme and garlic on the inside and soy sauce and butter outside. The trick, Delouvrier taught us, is to tie the legs close to the body to protect the breast from the heat while it cooks. The technique is so easy, and the chicken stays incomparably moist.