(Apologies to the creator of this recipe, who's name I've lost)
4-5 pounds whole chicken, neck and giblets removed form cavity
1 tablespoon olive oil
Freshly ground black pepper
1 medium lemon, thinly sliced (optional)
fresh herbs, such as parsley, rosemary, or thyme (optional)
1. Heat the oven to 425 degrees and arrange a rack in the middle.
2. Place the chicken on a cutting board and pat dry with paper towel. Cut off and discard any extra fat hanging around the body cavity.
3. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast iron skillet. Drizzle the oil on the chicken and rub it all over the skin.
4. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375 degrees and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees, about 50 minutes to 1 hour more.
5. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
Good cooking to you,
By the way: If you enjoy cooking, you understand that having just the right cooking equipment makes your task more enjoyable and even sometimes, safer. I just discovered this review site, and think you might find it valuable. http://www.reviews.com/chef-knife/