What's the matter, Colonel Sandurz? CHICKEN???

Bistro Roasted Chicken

1 chicken (about 3 1/2 pounds) trimmed of excess fat and halved
Kosher Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
3 gloves garlic, minced

Position a rack in the upper third of the oven and preheat to 475°F.
Season the cavity of each chicken half with salt and pepper. Place the chicken halves, skin side up, in a large baking pan. In a small bowl, combine the olive oil, rosemary, thyme, oregano, and garlic and stir until well blended. Spread this mixture all over the skin side of the chicken, and season generously with salt and pepper.
Roast the chicken for 25 minutes. Pour off any accumulated juices and rotate the pan 180 degrees to ensure even browning. Reduce the heat to 375°F and move the chicken to the middle rack of the oven. Continue to roast until the juices run clear when the thigh meat is pierced with a knife, the chicken is almost mahogany in color, and the drumstick moves easily, about 30 minutes longer.
Remove the chicken from the oven and let rest for 5 to 8 minutes before cutting into individual portions and serving.


*Can't remember where I got this, but it's really good - you can lessen the oil by half, swap the black pepper for white, and don't add garlic at all, instead put in a small amount of dried minced onion, and it turns out wonderfully, better than market rotisserie chicken and tons less oily. It's really easy, smells wonderful, and tastes terrific...