1 whole chicken, patted dry (3 1/12 lb – 4 lb)
2 1/2 t kosher salt
2 t black pepper
Small bunch of mixed herbs (rosemary, thyme and sage) – optional
Season the chicken inside and out with salt and pepper. Refrigerate the chicken, uncovered, for at least an hour, or ideally overnight.
Take the chicken out of the fridge at least an hour ahead to get it to room temperature.
Heat oven to 450 degrees. Place chicken breast-side up in an iron skillet or roasting pan. If using, stuff the cavity with herbs.
Roast the chicken for 50 minutes, then baste it with pan juices. Continue roasting until chicken’s juices run clear when the skin is pierced with a knife or when a meat or instant-read thermometer reads between 160 -165 degrees at the thickest part of the thigh but not touching bone, which should take about 5 to 10 minutes longer.
Let the chicken rest for 10 minutes before carving.