Source: Chef Franklin Becker

A great recipe for entertaining.

Servings

1 whole roasting chicken, without skin
4 medium garlic cloves , smashed
1 medium shallots
1 oz fresh oregano (1 sprig)
1 parsley sprigs (1 small bunch)
1 medium lemons , pierced
1 tbsp olive oil
1 pinch black pepper , to taste
1 pinch salt , to taste (optional)

1 Remove the skin from the chicken.
2 Stuff the chicken with the aromatics and rub the outside of the bird with the olive oil.
3 Tuck the legs of the chicken underneath and place on a roasting rack.
4 Season liberally with salt (optional) and pepper and roast in a 500 degree F oven for 15 minutes.
5 Turn the oven down to 350 degrees F and cook till the juices run away from the bird clear, approximately 30 minutes.
6 Let the bird rest and collect its juices.