Herb Roasted Chicken
From my sister Rebecca Francis
1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves
(reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
Preheat the oven to 475 ºF. Wash chicken and pat dry. Season inside and outside of chicken with salt and pepper. In a small bowl, combine garlic, thyme, sage, parsley and olive oil. Rub mixture into cavity of chicken and the outside skin.
Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in along with the bay leaves.
Place the bird in a roasting pan and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.