Oven Roasted Chicken

1 (3 ½-pound) whole chicken, patted dry

2 ½ teaspoons kosher salt

2 teaspoons black pepper

Small bunch mixed herbs, such as rosemary, thyme and sage

PREPARATION

Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.

Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)

Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Peel a bunch of whole carrots and place them under the chicken for an amazingly easy and delicious side!

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