Optional herbs and spices (such as rosemary, thyme, garlic powder, paprika)
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the chicken: Remove the chicken from its packaging and pat it dry with paper towels. This helps the skin crisp up during roasting.
Season the chicken: Rub the chicken with olive oil or melted butter, coating it evenly. Season the chicken generously with salt and pepper both inside and out. If desired, you can also season it with your favorite herbs and spices.
Truss the chicken (optional): Trussing the chicken helps it cook more evenly. If you’re not familiar with trussing, you can simply tie the legs together with kitchen twine.
Place in a roasting pan: Place the chicken breast side up in a roasting pan or a baking dish large enough to hold it comfortably.
Roast the chicken: Put the chicken in the preheated oven and roast it for about 20 minutes per pound, or until the internal temperature reaches 165°F (75°C). Baste the chicken with pan juices every 20-30 minutes to keep it moist and flavorful.
Rest the chicken: Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.
Carve and serve: Carve the chicken and serve it with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
