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3 ½ lb chicken, neck and giblets removed, wings trimmed, rinsed and patted dry
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Olive oil
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1 lemon, halved
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1 tsp kosher salt
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½ tsp cracked pepper
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½ tsp dry rosemary
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½ tsp dry thyme
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½ tsp dry marjoram
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½ tsp dry sage
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4 garlic cloves, crushed
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Preheat the oven to 400 F. Rub the chicken with olive oil and then sqeeze the lemon juice all over the chicken. Rub in the salt, pepper, and the dry herbs. Place a pinch of each in the cavity of the bird, along with the lemon husks, and the garlic.
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Place in a roasting pan and roast uncovered until the juices run clear for about 45 minutes. Let the chicken rest 10 minutes before carving.