Classic Roast Chicken

1.Preheat your oven to 425°F (220°C).

2.Remove the chicken from the refrigerator and pat it dry thoroughly with paper towels to ensure crispy skin.

3.Rub the entire chicken with olive oil, then season generously inside and out with kosher salt and black pepper.

4.Stuff the chicken cavity with the halved lemon, smashed garlic cloves, and fresh herb sprigs (rosemary, thyme, parsley).

5.Place the quartered onion in the bottom of a roasting pan or ovenproof skillet and set the chicken on top, breast side up.

6.Tuck the wing tips under the body and tie the legs together with kitchen twine to ensure even cooking.

7.Pour the chicken broth or water into the pan to keep the environment moist and catch drippings for gravy if desired.

8.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone.

9.About halfway through cooking, baste the chicken with pan juices to enhance flavor and moisture.

10.Once cooked, remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 10-15 minutes before carving to allow juices to redistribute.

11.Carve the chicken and serve with your favorite sides, spooning pan juices over the meat for extra flavor.