Prep 10 mins
Cook 1 hr
from Mark Bittman's How to Cook Everything.
- 1 whole chicken, trimmed of excess fat, then rinsed and patted dry (3-4 pounds)
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh thyme (rosemary, marjoram, oregano, sage) or 1 teaspoon dried thyme
- salt and fresh pepper
- chopped fresh herb (to garnish)
- Preheat oven to 500°F.
- Place the chicken breast side down, on a rack in a roasting pan. Begin roasting. Mix together the olive oil, herb, salt and pepper.
- After the chicken has roasted for 20 minutes, spoon some of the olive oil mixture over it then turn the breast side up. Baste again, then again after 7 or 8 minutes; at this point the breast should begin to brown (if it hasn't, roast a few more minutes). Turn the heat down to 325; baste again and roast until the thickest part of the thigh reads 160 to 165. Total roasting time should be under an hour.
- Before removing the chicken from the pan, tip the pan to let the juices from the birds cavity flow into the pan (if they are red, cook another 5 minutes). Remove the bird to a platter and let it rest for 5 minutes. While resting, pour the pan juices into a clear measuring cup, and pour off as much of the fat as you can. Reheat the juices, carve the bird. Garnish and serve with the pan juices.