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Get a sharp paring knife and a pair of kitchen scissors and butterfly your whole chicken. Place the chicken on a cutting board with chicken breast-side-down. Working from the cavity opening up to the neck, cut down each side of the backbone with a pair of kitchen shears. Discard the backbone. I do not discard backbone, but if you wish you can.
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Add all the seasoning and herbs on the chicken inside and out, then drizzle a bit of oil and squeeze half of the lemon. Massage the chicken all the seasoning and herbs could marry together.
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Cover the chicken and place in the fridge for at least 10 hours. Do not leave chicken on the countertop for more than 15 minutes.
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Before starting to roast the chicken, preheat over to 375F.
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Place in the oven-safe dish, even on a roasting rack would be okay, maybe even the best, but since I didn't have a roasting rack I made it in the regular baking pan.
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Roast chicken for about 50-60 minutes, depending on your oven. Make sure to drizzle chicken with chicken drip just to keep it more flavorful.
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When the internal temp of the chicken measures 165F it is done and cooked through.
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Turn the Broiler on high for a minute just to make crunch the skin even more.
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You can add some potatoes in the chicken drip or save it for the next time you make roasted potatoes and chicken. It produces the most flavorful taste.
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I served the chicken with roasted potatoes. I baked potatoes between 25-30 minutes at 400F or until potatoes are tender and golden brown.