Ingredients

• Whole Chicken
• Kosher Salt
• Pepper
• Oregano Branches
• Marjoram Branches
• Garlic Clove Crushed

Procedure

1. Preheat oven to 425 degrees.
2. If possible the night before cooking sprinkle the chicken liberally with salt and pepper on both outside and the inside cavity. Using two fingers to separate the breast skin from the breast-place a sprig of each herb and a crushed clove of garlic under each breast. Place season chicken back in the refrigerator over night.
3. Take chicken out of refrigerator approximately 2 hours before cooking uncovered allowing chicken to come close to room temperature and for the skin to dry out.
4. Place chicken on a sheet pan. Roast in oven until cooked through, about 35-40 minutes, or until the juices from the chicken run clear.
5. Allow the chicken to rest for 15 minutes before carving. This allows for the roasting juices to distribute evenly and helps to keep the chicken juicy.