Preheat the oven to 425°F.
Rinse the chicken with cold water and pat it dry with paper towels. Make sure to remove any giblets or excess fat from the inside cavity of the chicken.
If you want to add flavors, stuff the chicken cavity with a halved lemon-quartered onion and a few garlic cloves. This will infuse the chicken with a delicious aroma and flavor.
Mix the olive oil, kosher salt, black pepper, and dried herbs in a small bowl.
Rub the seasoning mixture all over the chicken, and coat it evenly on all sides.
Place the chicken breast in a roasting pan or a large baking dish. If you have a rack, place the chicken on the rack, allowing the hot air to circulate evenly around the chicken.
Roast the chicken in the oven for approximately 1 hour and 15 minutes or until the internal temperature reaches 165°F. To check the temperature, insert a meat thermometer into the thickest part of the thigh without touching the bone.
Let the chicken rest for 10-15 minutes before carving it. This will allow the juices to redistribute throughout the meat, making it juicier and more flavorful.
To carve the chicken, start by removing the legs and wings. Then, cut down the center of the breastbone and slice the breast meat into even pieces.
Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
