Perfect Roast Chicken

Directions

1. 1
   Bring the chicken out of the fridge about 1 hour before roasting.Preheat the oven to 400°F (or 375°F convection). Adjust the rack to 2nd from the bottom.Thoroughly dry the chicken with a few paper towels.
2. 2
   Drizzle olive oil all over and evenly spread salt and seasoning.Using a kitchen twine, tie the legs, as pictured.Put a small sheet of parchment paper on baking sheet and place the whole chicken breast side down. (TIP: Make sure to align the chicken breast on the parchment paper. This will prevent the skin to stick to the bottom of the pan.)Arrange garlic and rosemary around the chicken.
3. 3
   Place loose garlic cloves and some rosemary inside the cavity too.Roast for 30 minutes.Flip the chicken breast side up and add carrots and potatoes, if using.Continue to roast the chicken for another 30-50 minutes, or until the internal temperature at the thickest part of breast registers 165°F, and over 175°F on thighs. (If notice that the skin is browning too much, you may loosely place a strip of foil on top.)
4. 4
   Remove from oven and let it rest for 10-15 minutes before carving and serving.