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1
Preheat the oven to 425AF and arrange a rack in the middle.
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2
Rinse chicken inside and out with cold water.
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3
If there is an organ packet inside the cavity, please remove it and set aside.
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4
Cut off and discard any extra fat hanging around the body cavity.
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5
Place the chicken in the roasting pan breast side down first.
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6
(I recommend using a rack if you have one.)
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7
Pour 1 tablespoon of olive oil on the back of the chicken.
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8
Rub it in with your hand.
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9
Sprinkle with ground black pepper, as much as you like.
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10
Do the same with the remaining ingredients.
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11
Turn the chicken over.
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12
Use a paper towel to pat dry the breast.
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13
Loosen skin from the breast, being careful not to tear the skin.
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14
(I use my fingers, but a spoon will do).
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15
You could skip loosening the skin if you like.
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16
Pour some more olive oil in a clean spoon and pour the oil under the skin, smoothing it out with your hand on the outside.
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17
If you need more oil for underneath the skin, be careful not to contaminate the mouth of the oil bottle by touching it to the spoon you already used.
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18
Pour about 1 teaspoon of oil on the breast, and rub it all over to coat all parts.
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19
Repeat the steps for seasoning the same way you did the back.
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20
If you want to cook the organs, remove them from the packet and rinse them in cold water.
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21
Place them inside the cavity.
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22
Season cavity with salt, pepper and garlic.
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23
Loosely cover the chicken with foil to prevent browning too fast.
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24
Roast the chicken in the oven for 15 minutes.
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25
Reduce the temperature to 375AF and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165AF, about 50 minutes to 1 hour more.
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26
If you don't have a thermometer, test doneness by wiggling one of the legs.
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27
If it's stiff, it's not done.
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28
Return to oven and roast more.
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29
Remove from oven, and quickly baste all over with pan juices.
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30
Return to oven for another 15 minutes without the foil cover.
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31
Remove the chicken from the oven and place on a cutting board.
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32
Let it rest about 15 to 20 minutes before carving.
