Roast Pheasant

1 . Stage

Preheat the oven to 250 degrees F (120 degrees C).

2 . Stage

Stir rosemary and thyme into olive oil in a liquid measure; set aside.

3 . Stage

Rub pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour herb oil over pheasant.

4 . Stage

Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking.

5 . Stage

Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.