Emeril's Perfect Roast Chicken

This is a good go-to recipe for a whole roasted chicken. Don't forget to let the chicken rest before cutting.

Ingredients

1 broiler chicken (about 3 1/2 pounds), giblets and cavity fat removed, rinsed well and patted dry
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, peeled
3 sprigs fresh thyme
3 sprigs parsley
1 bay leaf

Position an oven rack in center of oven and preheat to 450 degrees.
Place chicken in a medium bowl and rub with olive oil, salt and black pepper. Place garlic, thyme, parsley, and bay leaf inside chicken cavity. Place chicken, breast side up, on a rack set inside roasting pan. Roast chicken for 1 hour, or until skin is crisp and deep golden brown, and an instant-read thermometer inserted into the joint of the thigh and drumstick registers 160 degrees.
Remove pan from oven and let chicken rest for 15 minutes. Carefully transfer chicken to a cutting board. Carve and serve.