Preheat your oven to 220°C (430°F). Place the chicken on a clean surface and pat it dry thoroughly with paper towels—this step is key to getting crispy skin. Generously salt all over, especially the skin, and let it sit while you prepare the oven.
Brush the entire surface of the chicken with olive oil, making sure to coat the skin evenly. This helps with browning and crisping. Sprinkle the crushed garlic and freshly ground black pepper over the skin, pressing them gently into the surface.
Tuck fresh herb sprigs under the chicken skin or place them in the roasting pan for added fragrance. Squeeze a little lemon juice over the skin to brighten the flavor and enhance the golden color that will develop during roasting.
Set the chicken skin-side up in your oven-safe skillet or pan. Make sure it’s not touching any damp surfaces. Roast in the oven for about 25–30 minutes, until the skin begins to turn golden and crispy.
Reduce the oven temperature to 180°C (350°F) and continue roasting for another 20–25 minutes. During this time, the skin should develop a rich amber hue, crackling loudly as it crisps up. Keep an ear out for the satisfying crackle, indicating perfect crispiness.
Check the internal temperature of the chicken with a meat thermometer inserted into the thickest part—aim for 75°C (165°F). When the chicken reaches this, and the juices run clear, it’s ready. If needed, broil for 2–3 minutes to deepen the color and crackle, but watch carefully so the skin doesn’t burn.
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for at least 5 minutes; this allows the juices to redistribute and keeps the meat moist. Squeeze fresh lemon juice over the top just before slicing to add a bright, fresh flavor.
Slice the chicken and serve immediately, enjoying the crackling skin and juicy meat. The aroma of herbs and roasted garlic will fill the room, making every bite a comforting yet elegant experience.
