1- Getting started with this salt and pepper roast chicken is straightforward and rewarding. Begin by seasoning the chicken thoroughly inside and out with the kosher salt and black pepper for the best flavor infusion. For optimal results, refrigerate the seasoned chicken uncovered for one hour or overnight to enhance the taste and crispiness.

2- Preheat your oven to 450°F (232°C) to achieve that golden, crispy exterior. Place the chicken breast-side up in a roasting pan or an ovenproof skillet, then stuff the cavity with the mixed herbs and tie the legs together with kitchen twine if you have it, or skip it if not. Roast for 50 minutes, baste with the pan juices for extra moisture, and continue for another 5 to 10 minutes until the juices run clear when pierced.

3- After roasting, let the chicken rest for 10 minutes before carving to keep the meat juicy. This method ensures even cooking of dark and white meat, adding to the dish’s appeal.

4- First, pat the chicken dry to remove any moisture. Next, apply the seasoning evenly. Then, preheat the oven and prepare the pan. Follow with roasting and basting for flavor. Finally, rest and serve for the best results. This process takes about 1 hour and 15 minutes total, making it practical for weeknights.