Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Sprinkle the outside and inside cavity of the roast chicken thoroughly with salt and pepper.

2. Peel and halve several shallots and whole cloves of garlic. Stuff them along with any fresh herbs into the cavity, such as rosemary and thyme sprigs.

3. Loosen the skin by sliding your finger between the meat and the skin, making pockets in the breast and legs of the roast. Slide fresh herbs in the pockets and brush the skin with butter all over.

4. Set a wire rack inside of a lightly oiled roasting pan. Scatter shallots that have been cut in half in the bottom of the pan.

5. Place the roast chicken on the rack and put the roasting pan in the oven. Allow the roast to cook in the oven for about 60 to 90 minutes, basting it periodically with its own juices. The roast is done when a meat thermometer inserted into the thickest part of the breast reads at least 165 F and about 175 F to 180 F in the thighs.

6. Remove the roast from the oven and place on a platter to rest. Scoop up the shallots and arrange them around the chicken. Cover the platter loosely with foil and allow the chicken to rest for at least 10 minutes before serving.