Simple Whole Roasted Chicken

Steps

1. Take the chicken out of the refrigerator 30 to 45 minutes before roasting so it can come to room temperature.
2. Remove any giblets from the cavity.
3. Preheat your oven to 425°F (220°C) and move the rack to the lower one-third of the oven.
4. Pat the chicken completely dry with a paper towel, ensuring all residual liquid is absorbed for crispy skin.
5. Truss the legs by sliding kitchen twine underneath them and wrapping it in a figure eight until tight, then tie off.
6. Place the chicken in an oven-safe pan (cast iron preferred).
7. Drizzle about 1 tablespoon of olive oil or avocado oil over the top and under the bird to create a thin layer for seasonings.
8. Rub the kosher salt, freshly ground black pepper, and Italian seasoning all over the chicken.
9. Place the seasoned chicken in the preheated oven and roast for 70 to 90 minutes (approx. 85 minutes for a 5-pound bird).
10. About halfway through roasting, baste the chicken with the juices from the pan. Rotate the pan to ensure even cooking.
11. When the chicken is about 10 minutes from being done, baste it again.
12. Use an instant-read thermometer to check the internal temperature in the thickest part of the thigh; it should read 165°F (74°C). The breast meat should be around 155–160°F (68–74°C).
13. Remove the chicken from the oven and let it rest for a good 15 minutes to allow juices to redistribute.
14. Transfer the rested chicken to a cutting board. Remove the truss twine.
15. Carve the chicken: pull off the wings, then slice between the breast and thigh to remove the legs. Slice down just off-center from the breast bone at a slight downward angle to separate the two breasts.