My Perfect Roasted Chicken

I have always enjoyed a good roasted chicken but I have never felt like the chicken turned out how I expected. I've tried orange segments, oven racks, low temperature, high temperature, lemon wedges, poultry seasoning, oven racks, strange spices, tying the limbs, etc. But I am proud to report that I made the best roasted chicken I have ever had. As you will recall from a previous post I am a big fan of Herbes de Provence. This herb blend has an ability to infuse such flavor to so many dishes and roasted chicken is no exception. The recipe below uses very few ingredients and kitchen gear. Below is the process I took to create the prettiest, juiciest, and most flavorful roasted chicken of my life.

Perfect Roast Chicken
Serves 4

1 whole Chicken
1/2 C. of Herbes de Provence
2 Tbl. of Garlic Powder
1 Tbl. of Salt
1 Tbl. of Black Pepper
1 tsp. of Olive Oil
Salt, to taste

- Preheat oven to 375 degrees
- Thoroughly wash chicken in cold water
- In a small bowl, combine Herbes de Provence, garlic powder, salt, pepper, and oil
- Spray a large cast iron skillet with nonstick spray
- Using your fingers, separate the skin of the chicken from the flesh to make "herb pockets"
- Grabbing heaping portions of the herb mixture stuff them into the "herb pockets", the interior cavity of the chicken, and all over the skin
- Sprinkle salt over the outside of the chicken
- Place the chicken, breast-side down, in the cast iron skillet
- Bake at 375 degrees for 50 minutes
- After 50 minutes, flip the chicken over and bake another 20 minutes with the breast side up
- Remove from oven and allow chicken to rest for 5 to 10 minutes
- Carve accordingly and enjoy

Serving Suggestions:
- Serve with my Green Beans with Rendered Bacon and Six-Cheese Macaroni and Cheese