The chicken is wiped with a paper towel to remove any moisture then trussed with string to secure the less and wings; it's then rubbed all over with olive oil and seasoned with salt and pepper
Roasted in a preheated 450°F oven for 20 minutes then at 350°F for 20 minutes per pound
Guy's Roast Chicken with Lemon, Rosemary, Thyme & Parsley
1 3-4 lb organic chicken
2 tbsp olive oil
1 lemon, cut into eighths
3 sprigs rosemary
3 sprigs parsley
3 sprigs thyme
1 clove of garlic, smashed
Salt and pepper
Preheat oven to 450°F. Place the chicken in a roasting pan and rub with olive oil and season well with salt and pepper. Place half of the lemon inside the chicken’s cavity along with the garlic and fresh herbs. Using kitchen twine, truss the chicken by binding the legs and tucking in the wings. Roast the chicken for 20 minutes, then turn down to 350°F for 20 minutes per pound, basting the bird 2 or 3 times. The chicken is cooked when the thigh juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 160°F- 190°F, depending on preferred doneness. Transfer the chicken to a warmed platter in a warm place and let rest for 10 to 15 minutes, so to allow the juices to relax.
To carve the chicken, remove any string from the chicken and take off the wings. Pull the leg and thigh away from each side of the chicken, and using a sharp knife cut through the connective joint, removing the entire leg and thigh. then cut each leg between the thigh and the drumstick to make four portions of dark meat. Then angle the knife along the breastbone and carve off both breasts, and cut on a diagonal into thick slices. To serve, arrange the pieces of roast chicken on a warm platter and garnish with sliced lemon and fresh herbs.