: Crispy Herb-Roasted Whole Chicken

1. Flavour the inside:
   Using a spoon or your fingers, gently insert a small amount of the herb-garlic mixture into the chicken cavity. This will allow the aromas to permeate from the inside during roasting, creating a more deeply infused flavour profile.
2. Roast the chicken:
   Place the roasting dish in the centre of the preheated oven. Let the chicken cook for 1 hour and 15 minutes. Every 20 minutes, open the oven and carefully spoon some of the rendered juices from the bottom of the dish over the chicken. This regular basting ensures the skin remains moist while encouraging a deep, golden crispness. The final result should be a bird with evenly browned, crisp skin and juicy, tender meat all the way through.
3. Let it rest:
   Once fully roasted, remove the chicken from the oven. Tent it loosely with aluminium foil and let it rest for 10 minutes before carving. This brief resting time is essential—it allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavourful.

Tips & Variations

• Prep tip: Take the chicken out of the refrigerator 20 minutes before roasting to bring it to room temperature. This helps it cook more evenly and prevents the outside from drying out before the centre is done.
• Ingredient swap: You can replace the dried herbs with about 15 g of fresh rosemary or thyme for a brighter, more vibrant herb flavour.
• Crispy skin tip: For an even crisper finish, activate your oven’s grill mode during the final 5 minutes of roasting. Keep a close eye to avoid over-browning or burning.