Ingredients:
1 whole chicken (about 3-4 pounds)
2-3 tablespoons of olive oil or melted butter
Salt and pepper to taste
1 lemon (optional)
Fresh herbs (such as rosemary, thyme, or sage, optional)
Garlic cloves (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Remove the giblets from the chicken's cavity (if included) and rinse the chicken under cold running water. Pat it dry with paper towels.
Place the chicken in a roasting pan or on a baking sheet with a wire rack.
Season the chicken generously with salt and pepper, both inside and outside the cavity.
If desired, stuff the chicken cavity with lemon halves, fresh herbs, and garlic cloves. This will infuse the chicken with extra flavor.
Truss the chicken by tying the legs together with kitchen twine. This helps the chicken cook more evenly.
Brush the chicken all over with olive oil or melted butter. This will help the skin become golden and crispy.
Place the chicken in the preheated oven and roast it for approximately 20 minutes per pound. For a 3-4 pound chicken, this will be around 60-80 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
If the chicken's skin is getting too dark before it's fully cooked, you can cover it loosely with aluminum foil.
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 and keeps the chicken moist.
Carve the chicken and serve with your favorite side dishes.
