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Ingredients
- 1 roasting chicken, weighing about 3 1/2 pounds
- 1 tablespoon salt
- 1/2 teaspoon fresh cracked black pepper
- A few sprigs thyme or marjoram
Method
- Remove any organs from the cavity and reserve for another use.
- Rinse the bird with cold water and pat dry.
- Liberally salt and pepper the entire bird, inside the cavity and all over the surface, including the back, wings, and inner and outer thighs.
- Carefully loosen the skin from the breast meat with your index finger.
- Stuff tender sprigs of thyme or marjoram under the skin.
- Tie the legs together with butchers twine.
- Cover and refrigerate for several hours or overnight.
- Remove the chicken from the refrigerator at least 1 hour before roasting.
- Preheat the oven to 450F.
- Place the chicken, breast up, in a roasting pan or earthenware baking dish, and roast for 10 minutes.
- Reduce the oven temperature to 350F, and cook for another 45 minutes, turning the bird twice during the cooking, so each wing side is up in turn.
- This will circulate the juices and fat and keep the meat moist.
- Let the chicken rest for 10 minutes before carving.
- Variation: Flavor the chicken with lemon, garlic, and rosemary, both under the skin and in the cavity.
