Herb Roasted Chicken

1 roasting chicken (3.5 to 4 lbs)
Salt and freshly ground pepper to taste
4 - 6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs olive oil

Season the inside of the chicken with salt and pepper. Place the garlic, herbs, and lemon wedges in the cavity. Truss the chicken and place in a lightly greased roasting pan. Drizzle with the olive oil and rub it into the skin of the chicken. Place the pan in the center of a preheated 425F oven. Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes. The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife. Remove the chicken from the oven and allow to rest 10 minutes before carving.

Yield: 4 to 6 Servings