Oven-baked chicken

Ingredients:

• 1 chicken weighing 2.7 kg, gutted
• 1 head of garlic, cut in half crosswise
• 1 shallot, halved lengthwise
• 6-8 sprigs of thyme
• 4-6 sprigs of rosemary and/or sage
• 4 bay leaves
• 1 lemon, cut in half
• 2 tablespoons of vegetable oil

Preparation:

1. Place a rack in the bottom of the oven (remove any other racks); preheat to 230°C.
2. Pat the chicken dry with paper towels. Season inside and out with salt and black pepper, then add garlic, shallots, thyme, rosemary and/or sage, bay leaf, and lemon.
3. Heat a large oven-safe skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the chicken is crispy and golden brown and an instant-read thermometer inserted into the thigh registers 165°F (74°C), 1 hour 15 minutes to 1 hour 30 minutes.
4. Transfer the chicken to a wire rack set on a rimmed baking sheet and let rest for at least 20 minutes. Then carve.