Roast Chicken

• 1 chicken weighing 3 1/2 to 4 pounds
• Salt and fresh-ground black pepper

1. Remove the giblets from the cavity of: 1 chicken weighing 3 1/2 to 4 pounds.
2. Inside the cavity there are frequently large pads of fat.
3. Pull these out and discard them.
4. Tuck the wing tips up and under to keep them from burning.
5. Season, 1 or 2 days in advance, if possible.
6. Sprinkle, inside and out, with: Salt and fresh-ground black pepper.
7. Cover loosely and refrigerate.
8. At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up.
9. Preheat the oven to 400F.
10. Roast for 20 minutes, turn the bird breast side down, and cook for another 20 minutes.
11. Then turn breast side up again and roast until done, another 10 to 20 minutes.
12. Let rest for 10 to 15 minutes before carving.
13. Put a few tender sprigs of thyme, savory, or rosemary under the skin of the breast and thighs before roasting.
14. Put a few thick slices of garlic clove under the skin, with or without herbs.
15. Stuff the cavity of the bird with herbs; they will perfume the meat as the chicken roasts.
16. Dont hold back: fill the whole cavity.

chicken weighing, salt

Taken from www.epicurious.com/recipes/food/views/roast-chicken-387061 (may not work)