2tablespoonsdried or fresh herbs of your choicechopped small (I used rosemary and thyme)
1tablespoonkosher salt
1teaspoonfreshly ground black pepper
2tablespoonsoil
1small lemonhalved
4garlic clovespeeled and smashed
Instructions
Preheat the oven to 450 degrees and move the oven rack to the middle of the oven. Line a baking sheet with foil. Combine the herbs, salt, pepper and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the chicken on the foil, breast side up. Insert the lemon halves and the garlic into the cavity of the chicken.
Roast for approximately 1 hour and 15 minutes. If your chicken went into the oven still pretty cold from the refrigerator, it will probably take another 15 minutes or so. (For every pound over 3 pounds, you'll need an additional 15-20 minutes cooking time.)
When the bird is deeply golden brown and the skin starts to look crispy, it is done. You're looking for 165 degrees in the meaty part of the thigh. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!
Notes
For what it's worth, I cooked this chicken without trussing. I only tied the legs after it was cooked, in the interest of a more traditional picture.