Whole chicken with pieces to please everyone
How to prepare a whole chicken for roasting
Since I wanted it to be ready to eat at lunchtime, I prepared the chicken the night before. Combine the herbs together in a small bowl. Rinse the chicken inside and out then blot dry. Sprinkle and rub the chicken with the herbs. Cover tightly with plastic wrap. I rested the chicken in the refrigerator overnight and then bake it all morning. If you are planning to serve at dinnertime, prep it early morning and get it into the oven early afternoon.
Oven roasted chicken
So good for so little work. Lovely coating of herbs and ready to slice.
Since the chicken was roasted without a lid or covering, the skin was dry and crispy. But, as you can see in the photos, a little basting with the juices moistens and softens it for those who like the skin on their pieces.
There was a nice amount of pan juices too, even though I did not add any liquid to the dish while roasting.
Slow Roasted Herb-Rubbed Chicken Recipe