Step 1

This is optional, but if you have the time, I recommend taking the chicken out of the fridge an hour before roasting. This takes the chill off the meat and makes for a juicier end result because it's starting at a higher temperature. It is safe to leave meat out at room temperature for up to 2 hours, but 1 hour is plenty. I recommend testing for doneness 5 minutes earlier if you do this step.

Step 2

Preheat the oven to 425F.

Step 3

Use kitchen shears to cut along both sides of the backbone, and discard or save it for chicken stock or bone broth.

Step 4

Flip the chicken over and press down firmly between the two breasts, flattening the bird.

Step 5

Pat the exterior skin all over with a paper towel, soaking up as much moisture as possible.

Step 6

Season the meat all over with salt, pepper, and the herbs, then rub the oil evenly all over.

Step 7

Place the chicken on a sheet pan (the bigger the better, so that any juices that splatter don't burn on the floor of the oven), and roast for about 40-45 minutes, until the breast registers at 160F.

Step 8

Let the meat rest for 10 minutes after roasting, so the juices can redistribute. The meat will also continue cooking slightly via carryover cooking, to our target of 165F. Serve, and enjoy!