Ingredients
- 1 whole chicken (about 4 pounds)
- 1 tablespoon olive oil
- 3 teaspoons kosher salt
- 3–4 sprigs thyme, rosemary, or fresh herb of choice
- 1 lemon, cut in half
- 4–5 cloves garlic, peeled and smashed (or 1 head of garlic, halved)
Instructions
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Pat the chicken dry inside and out, removing as much moisture as possible.
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Rub the chicken all over with olive oil and season generously with salt, inside and out.
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Place the chicken in a 9-inch cast iron skillet, oven-safe pan, or foil-lined sheet tray.
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Preheat the oven to 450°F.
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Stuff the chicken with herbs, lemon, and garlic. Tie the legs together if desired.
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Roast for 15 minutes, then lower the oven temperature to 350°F and continue cooking for 45–50 minutes, or until the internal temperature reaches 160°F.
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Remove from the oven and let rest for 10 minutes before carving and serving.
Notes
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Pick the Right Bird: A fresh, good-quality chicken (organic or air-chilled if possible) makes a big difference. A 3–4 pound chicken cooks evenly and stays juicy.
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Convection Oven: If using convection, reduce the second roasting time to 25–30 minutes.
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Dry Brine Option: For extra juicy meat, season the chicken with salt and refrigerate uncovered for 3–24 hours before roasting.
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No Skillet? A baking dish just slightly larger than the chicken works perfectly.
