Herb Roast Chicken

By S. Danford

Ingredients

• 1 4 lb whole chicken
• 3 t extra virgin olive oil
• 1 T chopped fresh rosemary leaves
• 1 T chopped fresh thyme leaves
• 1 t dried oregano
• 1 t kosher salt
• 1/2 t freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 yellow onion, quartered
• 1/2 lemon, quartered

Preparation

Step 1

Heat oven to 425
Remove and discard the giblets from the chicken,
Rinse the chicken in cold water and flush out the cavity.
Pat dry and allow to come to room temperature.
In a a small bowl combine the olive oil, rosemary, thyme, salt and pepper.
Using your hands, rub the mixture all over the chicken and inside the cavity.
Place the rosemary and thyme sprigs, onion, and lemon inside the chicken.
Tie the legs together with kitchen twin if desired.
Place the chicken breast side up in a roasting pan.
Roast, rotating the pan and basting with the pan juices every 15-20 minutes until the skin is golden brown and crispy and the thickest part of the thigh reached 165 degrees, about 1.5 hours.
Transfer the chicken to a serving platter and let rest for 10 minutes before carving.