you will need:
- a chicken (surprise!)
- olive oil
- kosher salt
- a lemon
- 5 garlic cloves
- Fresh herbs (I recommend rosemary, thyme, and sage, but hey its your chicken!)
Preheat oven to 475. Cover the outside of your clean and dry chicken with olive oil, salt, pepper, and some dry herbs if you wish. This is going to be your moisture saving crisp out side. No matter how hard you try, you cannot "add" moisture to a chicken. So you need to keep the moisture it has inside. Someone once said "a tsunami of pepper on your chicken" is best. really get it covered.
|slice a lemon (peel rind and all) and peel your garlic|
|Place these inside the chicken whole. I was out (boo for me) of fresh herbs, but stuff the fresh sprigs of herbs you have in with the lemon and garlic. This will create steam and the flavor will transfer to the chicken.|
Now, place breast side up and cook for 20 minutes. This gets it crispy and creates a moisture barrier). Reduce heat to 350 and put timer for 40 minutes. Check the temperature inside the breast without touching the bone. You are going for 150 degrees. *gasp!* I know I know, not done yet!
remove from oven and let finish cooking until it reaches a safe 165.