After reading many roast chicken recipes and several trials and errors, this is my recipe finale. I like it because it’s simple, with few ingredients; it also tastes good and presents well. I use whatever fresh herbs I have left in the garden. Bambis and their mamas visit my garden nightly, and eat every green in sight, even basil. This distresses me greatly :( and I have determined not to grow anything until I have a fence put up. 

• Small chicken, less than 4-lbs. The smaller bird marinades better.
• Some fresh herbs (thyme, rosemary, sage …)
• Salt
• Pepper
• Shallots or onions to stuff the inside the bird
• Roots such as potato, carrot, fennel, …

Trim the chicken of fat. Pat dry with paper towels. Insert the herbs underneath the skin and into the cavity. Rain the salt all over the bird. Keep it in the fridge uncovered for couple hours, overnight, or up to 2 days.

On the day of cooking, take the bird out and set it to room temp. Stuff the shallots inside the bird. Wash and peel some potatoes, carrots, celery, …

Preheat oven to 475.

I use the shallow Le Creuset braiser. Preheat the pan in the oven. 

Set the chicken in the pan, breast side up. Place the vegetables around the chicken. Lightly sprinkle some salt over the vegetables. After 30 minutes, flip the bird.

Decrease the oven temp to 425. Roast for 20 min. 

Then flip back to breast up. Continue roasting for 10 min.

Remove the pan from the oven. Let the food sit for 10 minutes. Serve in the pan.