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Roast chicken is one of the most loved dishes of all times, a great classic that everyone always likes. In addition to being easy to make, it is also an economical dish.
So, take the chicken out of the fridge and leave it at room temperature for about half an hour. After letting it rest, place it in a pan that can comfortably contain it. Fill the cavity with two slightly crushed poached garlic cloves, sprigs of rosemary, sage and salt. Tie the legs with kitchen twine so that the chicken holds its shape during cooking.
Brush it with plenty of extra virgin olive oil, then “massage” it and sprinkle it with chopped marjoram, rosemary, thyme and sage, salt and pepper. Place in a preheated oven at 190 ° for about an hour. The precise cooking time will depend on the weight of your chicken: you will have to count about 50 minutes for one kg.
While cooking from time to time, take a few tablespoons of liquid from the cooking surface and pour it on the chicken. Your chicken will be cooked to perfection when blood or pinkish liquid does not come out by inserting a skewer or toothpick into the thigh.
