Roasted Chicken Recipe: How It’s Done

• Preheat your oven to 425°F (220°C). This high temperature will help to create a crispy skin while keeping the meat juicy and tender.
• Rinse the chicken under cold water and pat it dry with paper towels. Removing the moisture is key to achieving that crispy skin.
• In a small bowl, combine the coarse salt and ground pepper. Rub the mixture all over the chicken, making sure to get some seasoning inside the cavity as well. This ensures that every part of the chicken is flavorful.
• Stuff the cavity of the chicken with the halved shallot, garlic cloves, rosemary, and thyme. These aromatics will infuse the chicken with incredible flavor as it roasts.
• Using kitchen twine, tie the legs together and tuck the wings under the body. This helps the chicken cook evenly and keeps the aromatics inside.
• Place the chicken breast-side up in a roasting pan. Drizzle the olive oil over the top, then place the butter in small pieces on top of the chicken. This will help to baste the chicken as it cooks.
• Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through for extra flavor and moisture.
• Once cooked, remove the chicken from the oven and let it rest for about 10 to 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.