1 4 to 5-pound whole chicken
1 Tbsp extra-virgin olive oil
1 Tbsp of Italian seasoning
Note: I chop fresh herbs
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 425°F. Place
a baking rack in the lower rack of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
2. Place the chicken breast side up in an oven-safe pan Truss the legs. Drizzle with oil and use your hands to rub it all over the chicken.
3. Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
4. Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F . Let the chicken rest for 15 minutes on a cutting board before slicing and serving.