For the Chicken:
One 3- to 4-pound chicken
For the Herbs:
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 teaspoon oregano or marjoram, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 clove garlic, pureed (see note)
Note: To puree the garlic, Hold the pointy ends of a fork against a plate and rub the peeled garlic against the tips to make a juicy puree.
FOR THE CHICKEN:
Rinse the chicken inside and out with cold water. Remove the two pockets of fat just inside the cavity, then pat dry with a towel.
FOR THE HERBS:
Make an herb paste by mixing the chopped herbs, salt, pepper, olive oil, and garlic. Rub the paste all over the outside of the chicken.
Set the chicken on a rack in a roasting pan, breast side up, and cook in a 375 degree F oven for 20 minutes. Then turn the chicken over and cook another 20 minutes, breast side down. Then turn it over again, breast side up, for the last 20 minutes of cooking. If the bird is on the large side, 4 pounds or more, it will need an additional 15 minutes.
When it is cooked, remove from the oven, lightly cover with foil, and let it sit for 15 to 20 minutes. This resting time is very important for all cooked meats so that the texture will be tender and juicy. Before cutting and serving, collect the juices from the roasting pan, skim off the layer of clear fat from the top, and moisten the servings with the tasty juices.
We often have a simple supper of roast or grilled chicken with lettuce vinaigrette and garlic croutons. The chicken juices and the vinaigrette are really good together.