Ingredients:

  • 1 (3-4 pound) whole chicken, giblets removed
  • 1 lemon, halved
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian herb blend
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: A few sprigs of fresh rosemary or thyme

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, combine olive oil, minced garlic, dried herbs, salt, and pepper.
  4. Rub the herb mixture all over the chicken, inside and out.
  5. Stuff the lemon halves into the cavity of the chicken. Add fresh herb sprigs, if using.
  6. Truss the chicken legs together with kitchen twine (optional).
  7. Place the chicken in the roasting pan and roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.