Roasted Chicken 101

Preheat your oven to 400 degrees F (200 degrees C).

Remove the Whole Chicken (1) from its packaging, rinse inside and out and pat dry with paper towels. Season the inside with Salt (to taste) and Ground Black Pepper (to taste).

On a cutting board gather the Fresh Thyme (to taste), Fresh Parsley (to taste), and Fresh Rosemary (to taste), season with Salt (to taste) and Ground Black Pepper (to taste), and chop them up.

With a sharp knife make some cut on the tights to ensure that the breast and tights will cook evenly and at the same speed.

Gently lift the skin on top of the breast, pull it towards you and slowly slide 2 fingers under the skin. Be gentle and very careful not to rip the skin, you just want to lift it up making a small pocket.

Slide most of the herbs under the skin of the chicken breast and then add 1/3 of the Butter (2 Tbsp) under the skin per side. Rub the remaining herbs and butter on the top and outside of the chicken.

Place a Lemon (1) inside the chicken, then cross the legs together and using a cord tight them up, run the cord on top of the breast between the wings, then flip over the chicken and tight the cord around to lock everything together. This will ensure that the chicken will cook evenly.

Place the bird on a baking tray into a preheated oven and cook for about 45-50 minutes, (for a 1.5 kg/3.5 lb bird) or until the internal temperature of the breast center reaches 165 degrees F (74 degrees C).

Let rest for at least 10 minutes, then serve the chicken with your preferred side dish or anything you love!