Ingredients

Whole Chicken, Olive Oil, Salt, Black Pepper, Thyme Sprigs, Rosemary Sprigs, Parsley, Lemon Slices

→ Adjust the oven rack to the lower third position. → Preheat the oven to 425°F → Remove the chicken from the bag. Check the inside cavity for a baggie with giblets. Remove it. → Use paper towels to pat the chicken dry, including the inside cavity. If there are loose pieces of fat cut them off.

Rub the chicken with olive oil, including the inside. Rub with salt and pepper get the inside too. Tie the legs with cooking twine. Tuck the wing tips behind the bird. Place it in a roasting pan or baking dish.

Arrange the thyme, parsley, rosemary and lemon slices around the chicken. Place it in the preheated oven. Cook it for 15 minutes.

Lower the oven temp. to 375°F and cook for 75 -100 minutes or until the internal temp. is at least 165°F at the thickest part of the dark meat (check the thigh right between the leg and the breast).

If the chicken is not up to temperature then continue roasting for 15-20 minutes and check again. Let it rest for 10-15 minutes before carving. Serve with the pan drippings and your favorite side dishes.