Maymos Best Ever Roast Chicken

• 1 whole Roasting Chicken, About 4 Pounds
• 1- 1/2 Tablespoon Kosher Salt, Divided
• 1 whole Lemon, Pierced 10 Times With A Sharp Knife
• 3 cloves Garlic, Peeled And Smashed
• 2 Tablespoons Olive Oil
• 1 teaspoon Black Pepper
• 1- 1/2 Tablespoon Herbes De Provence, Dried

1. Thoroughly dry the chicken with paper towels.
2. Salt the chicken cavity with 1 tablespoon of the kosher salt.
3. Insert the pierced lemon and smashed garlic cloves into the chicken cavity.
4. Secure the lemon and garlic inside the chicken by folding over the chicken skin flaps and piercing them together with a toothpick.
5. Rub olive oil all over the chicken.
6. Season the chicken liberally with remaining salt, pepper and Herbes de Provence.
7. Place in a roasting pan on a V rack or on two foil logs running parallel lengthwise in your roasting pan.
8. Roast in a 425 degrees F oven for 1 hour or until leg juices run clear when pierced.
9. To let the juices redistribute, tent the chicken with foil and let it rest for 15 minutes before carving and serving.

roasting chicken, kosher salt, lemon, garlic, olive oil, black pepper, herbes de

Taken from tastykitchen.com/recipes/main-courses/maymoe28099s-best-ever-roast-chicken-2/ (may not work)