 | | Directions | | Preheat oven to 375°. Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put 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 rest for 10 minutes before carving. |
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Servings: 6
|  | | Ingredients | | - | | 1 whole chicken (4 lb ) |
| - | | 1 1/2 teaspoons salt |
| - | | 2 teaspoons black pepper |
| - | | 1 tablespoon garlic, minced |
| - | | 1 tablespoon thyme leaves, chopped |
| - | | 1/2 tablespoon sage leaves, chopped |
| - | | 2 tablespoons parsley leaves, chopped (reserve stems) |
| - | | 1/2 cup olive oil |
| - | | 1 lemon, quartered |
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