4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves
4 large sprigs fresh rosemary or 2 tablespoons dried rosemary
3 1/2 to 4-pound whole chicken
2 tablespoons olive oil
kosher salt
freshly ground black pepper
Directions:
1. Tuck the fresh herbs between the legs and breast. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Rub with the olive oil and sprinkle with the salt and pepper. Heat oven to 375° F. Roast 1 hour and 15 minutes or until an instant-read thermometer registers 165° F in the breast. (Be careful not to touch bone with the thermometer; bone will register a higher temperature than the meat.) Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.
