a whole chicken
fresh rosemary and thyme
fresh garlic, minced
kosher salt
extra virgin olive oil
crushed red pepper
Preheat oven to 450.
Rinse chicken and pat dry.
Truss (tie together the legs).
Put on a rack on top of a cookie sheet.
Loosen the chicken's skin by pushing fingers underneath it. Do this on breast, thigh, legs... Anywhere that you can get your fingers under the skin.
On cutting board, chop herbs, add red pepper, minced garlic, salt, and oil.
Smush up and mix to make a paste.
Place the herb mixture under the skin, coating all the meat that you can.
Then spread the paste on the outside of the bird.
Put him in the hot oven, close the door and immediately reduce heat to 350.
Roast for 20 minutes per pound of chicken.
Remove from oven. Let stand for 10 minutes before serving!
Take off string. Remove from wire stand. Carve and serve.
