A flavorful and juicy roasted chicken recipe enhanced with aromatic herbs and a crispy golden skin.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy skin.
Pat the chicken dry with paper towels, ensuring no moisture remains.
A dry chicken skin is key to achieving a golden, crispy finish.
Season the chicken inside and out with salt and pepper.
Season generously for maximum flavor.
Stuff the cavity of the chicken with the thyme, parsley, lemon (halved), and garlic (halved).
Stuffing the cavity with aromatics infuses the chicken with flavor as it roasts.
Tie the legs of the chicken together with kitchen twine and place it in a roasting pan.
Tying the legs ensures even cooking and a neat presentation.
Roast the chicken in the oven for about 1 hour, or until the internal temperature reaches 165°F (74°C).
Use a meat thermometer to check the temperature at the thickest part of the chicken.
Let the chicken rest for 15 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
Carve the chicken and serve with the pan juices.
Serving with pan juices enhances the flavor of the dish.
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