Roasted Chicken

Roasted Chicken

1  4-6 lb. roasting chicken, rinsed inside and out and patted dry

Herbs: thyme,  rosemary, basil, oregano, sage ( I have utilized any and all combinations of these herbs when roasting a chicken) preferably both dried and fresh.

Olive oil

1 Lemon

1 large onion

1 tsp. granulated garlic

Freshly ground pepper

1 tbl. salt

Rub the salt into the cavity of the chicken. Generously sprinkle ground pepper, garlic and dried herbs into the cavity. Cut the lemon in half and squeeze the juice of the lemon into the cavity. Now, place the squeezed lemon (only one half may fit) into the cavity along with an onion quartered.  Rub olive oil over the chicken. Lift the skin up and tuck fresh herbs under it.  You can not be too generous with your herbs.

Place the chicken breast side down (allows for moist breast meat) in a roasting pan. Tightly cover with foil. Bake at 325 degrees for about 2 hours. Remove the foil for the last 45 minutes of baking to  allow the skin to brown nicely.  I prefer baking the chicken at a lower temperature for a longer period of time. Instant-read thermometers can be used to test the temperature of the chicken.

The temperature should read 170 - 180 degrees. The liquid should run clear when it is done.Let the chicken rest for a few minutes before carving.