After I rinse and pat dry the chicken, I pop it into a large glass bowl and add about 2-3 Tablespoons of olive oil, 2 healthy pinches of kosher salt for the outside of the chicken and 2 small hand fulls for the inside cavity, about 5-7 grinds on the pepper mill and healthy shakes from the dried herbs: parsley, sage, rosemary and thyme.
From here I massage the mixture into the skin and make sure to get up underneath the skin of the chicken breast and to really loosen the skin on the thighs and legs. The skin of the breast will hold in the flavor (and getting the oil between the meat and skin keeps it really moist). Some people add hot water to the roasting pan, I don't - I think the skin browns better when you don't. 350 degrees until it reaches an internal temp of 180 - 2 hours, give or take depending on size.
From here I massage the mixture into the skin and make sure to get up underneath the skin of the chicken breast and to really loosen the skin on the thighs and legs. The skin of the breast will hold in the flavor (and getting the oil between the meat and skin keeps it really moist). Some people add hot water to the roasting pan, I don't - I think the skin browns better when you don't. 350 degrees until it reaches an internal temp of 180 - 2 hours, give or take depending on size.
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