Savory Herb-Crusted Roast Chicken with Lemon and Garlic

Ingredients

• 1 whole chicken, about 4-5 pounds, giblets removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 bunch fresh thyme
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 whole lemon, quartered
• 1 whole garlic bulb, halved crosswise

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Rinse the chicken inside and out, then pat dry with paper towels.
3. 03
   Place the chicken in a large roasting pan. Rub the olive oil over the entire surface of the chicken.
4. 04
   Season the chicken generously with salt and freshly ground black pepper.
5. 05
   Stuff the cavity of the chicken with the bunch of thyme, lemon quarters, and garlic halves.
6. 06
   Sprinkle the chopped rosemary and sage over the top of the chicken, pressing lightly to adhere.
7. 07
   Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body.
8. 08
   Roast the chicken in the preheated oven for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
9. 09
   Remove the chicken from the oven and cover with aluminum foil. Let rest for 10-15 minutes before carving.
10. 10
    Carve the chicken and serve with the pan juices.