-
1
Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels.
-
2
Season inside and out with salt and pepper.
-
3
In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper.
-
4
Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
-
5
Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
-
6
Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
-
7
Truss the chicken by tying the legs together with kitchen string.
-
8
Brush the chicken with the melted butter.
-
9
Place the chicken on it's side on an oiled roasting rack in a roasting pan.
-
10
Roast for 20 minutes.
-
11
Turn the chicken onto it's other side and roast for another 20 minutes.
-
12
Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
-
13
15 to 20 minutes longer.
-
14
Remove the chicken from the oven and transfer to a platter.
-
15
Cover loosely with aluminum foil and let stand for 10 minutes before carving.
