Source: Stop and Smell the Rosemary

Herb Roasted Chicken
This meal is enjoyable to smell when it is cooking and delicious to eat.
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 1/2 hours


1 large whole chicken, (4 pounds)
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme, or margoram
1 teaspoon fresh oregano, chopped
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 tablespoon olive oil

Preheat oven to 375 degrees. Rinse chicken inside and out with cold water. remove pockets of fat just inside chest cavity.
Blend garlic, rosemary, thyme, oregano, pepper, salt, and olive oil to make an herb paste. Roast, breast side up, 20 minutes. Turn and roast another 20 minutes. Turn again and roast another 35 minutes. Remove chicken from oven. Cover loosely with aluminum foil and let rest 15 minutes prior to carving. serve chicken au jus with crusty bread.