Ingredients
1 cup kosher salt
1 (3-4 pound) whole roasting chicken
small handful fresh herbs
salt & pepper to taste
Instructions
1 day ahead (or at least 3 hours or so) prepare the chicken, by removing and discarding giblets and neck from chicken; trim excess fat.
Pat dry.
Liberally salt the chicken with the kosher salt, cover & refrigerate.
When you're ready to roast, pat the chicken dry again to absorb any remaining liquid.
Preheat your oven to 425 degrees.
Slide the herbs under the skin of the breast, so the herbs will impart their flavor without burning, and roast until meat is cooked through, about 40 minutes.
(A meat thermometer inserted into the thickest part of the thigh should register 170).
If the skin is getting too dark for your taste before the meat is cooked, reduce the heat to 350.
