Pantry staples get the spotlight in Alison Roman 's kitchen.

“This chicken has far too few ingredients to be as complexly flavored as it is, but that is the magic of vinegar, crushed briny olives, fresh garlic and lots of chicken fat,” says the author of the new cookbook Something From Nothing , which highlights recipes made with everyday ingredients.

“My one plea is to really roast your chicken until it’s deeply browned—the success of this recipe depends on it," Roman explains. "Color equals flavor, which is why this (maybe very scary) recipe asks you to turn your oven to 450°F, pushing at least one person reading this beyond their comfort zone."

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