Spicy, crispy and tender, it’s a great dish for family dinners and parties!
1 (3 1/2-pound) whole chicken, patted dry
2 ½ teaspoons Salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, and then baste chicken with pan juices. Continue roasting until chicken’s juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.