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1
Preheat oven to 325.
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2
In a small bowl, combine oil, herbs and minced garlic.
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3
Mix well.
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4
Rinse chicken inside and out, removing bagged innards if present, and pat dry with paper towels.
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5
Gently loosen skin covering breast (usually can be done with your fingers) and rub some of the herb mixture underneath skin (using your fingers works best).
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6
Rub remaining herb mixture over skin.
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7
Place garlic cloves and lemon in cavity (I usually skip this part, but it does add to the flavor).
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8
Tuck wings under and, using kitchen twine, tie legs together.
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9
Sprinkle salt and pepper generously over chicken.
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10
Place chicken on roasting rack in a roasting pan (I've also used a 13 x 9 pan).
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11
Roast for one hour.
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12
Remove from oven and tilt chicken to release juices from cavity into pan.
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13
Baste with juices and return to oven.
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14
I usually supplement juices with chicken broth in order to have enough basting liquid.
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15
Roast until an instant-read meat thermometer inserted in thickest part of thigh registers 180 degrees, usually another hour or so.
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16
I usually test the breast as well to make sure it doesn't overcook past 170 degrees.
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17
While chicken is roasting, baste every 15 minutes.
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18
Add more chicken broth if necessary.
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19
Place chicken on a serving platter and let stand for 15 minutes.
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20
Carve and serve.
