1-Start by seasoning the chicken inside and out with the kosher salt and black pepper, then refrigerate it uncovered for at least an hour or overnight. This step helps the flavors soak in and crisps the skin. Preheat your oven to 450°F for optimal roasting that ensures juicy results.

2-Place the chicken breast-side up in a roasting pan or ovenproof skillet, stuffing the cavity with the mixed herbs. You can tie the legs with kitchen twine or leave them loose for simple prep. Roast for 50 minutes, basting with pan juices along the way, then continue for another 5 to 10 minutes until the juices run clear.

3-Let the chicken rest for 10 minutes before carving to keep it moist. Preheat the skillet to help cook dark and white meat evenly, and add sliced potatoes or root vegetables at the bottom for a full meal infused with flavors. Total time is about 1 hour and 15 minutes, making it ideal for working professionals or weekend grill masters.

4-Preheat the oven to 425°F (220°C) and pat the chicken dry.

5-Season evenly with salt and pepper, then coat with olive oil if desired.

6-Adjust for dietary needs, like using skinless cuts.

7-Place on a rack in a pan and roast for 50-60 minutes.

8-Rest for 10-15 minutes before serving.