The best oven-baked chicken

Ingredients:

• 1 whole chicken weighing 1.5 – 1.8 kg
• 1 lemon, cut into 8 wedges
• 1 head of garlic, cut in half crosswise
• 3 sprigs of mixed fresh herbs (thyme, rosemary and sage)
• 1/4 cup olive oil

Preparation:

1. Pat the chicken dry with paper towels. Rub 4 teaspoons of salt all over the outside of the bird and into the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to soak in. Alternatively, you can refrigerate it, uncovered, until tomorrow.
2. Place a rack inside a foil-lined baking sheet. Position the rack in the lower third of the oven and preheat the oven to 220°C.
3. In a medium bowl, combine the lemon wedges, garlic, and herbs with 1 teaspoon of salt and 1 teaspoon of black pepper. Insert the lemons, garlic, and herbs into the chicken cavity. Tie the legs together with kitchen twine and tuck the wingtips under the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature for 30 minutes to 1 hour before roasting.
4. Just before roasting, brush the outside of the chicken with oil, getting into all corners to ensure even browning. Bake the chicken, rotating the pan after 35 minutes, until the skin is golden brown and crispy and a thermometer inserted into the thickest part of the breast registers 150°F (68°C), 70–80 minutes (the internal temperature will rise to 165°F (74°C) while the chicken rests).
5. Let the chicken rest on the baking sheet for 20 minutes (do not cover with foil, otherwise the bird will steam and the skin will not be crispy).
6. Transfer the chicken to a cutting board and discard the lemons, garlic, and herbs. Carve the bird into pieces and serve.