Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.
Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165˚, 1 hour 15 minutes to 1 hour 30 minutes.
Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.
Tools You May Need
Photograph by Ralph Smith
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.