Ingredients
1 roasting chicken (4 to 5 pounds)2 teaspoons each minced fresh parsley, rosemary, sage and thyme3/4 teaspoon salt1/4 teaspoon pepper20 garlic cloves, peeled and sliced1 medium lemon, halved1 large whole garlic bulb1 sprig each fresh parsley, rosemary, sage and thyme
Preparation
With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string.
Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.
Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings.
Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
