Classic Roast Chicken

1.Preheat your oven to 425°F (220°C).

2.Remove giblets and excess fat from the chicken cavity. Rinse the chicken inside and out under cold water, then pat dry thoroughly with paper towels.

3.Rub the entire surface of the chicken with olive oil, then season inside and out with salt and black pepper.

4.Stuff the cavity of the chicken with lemon halves and garlic cloves.

5.In a small bowl, mix together the chopped rosemary, thyme, and sage. Sprinkle this herb mixture evenly over the chicken.

6.Place the chicken, breast side up, in a roasting pan or on a rack in a roasting pan.

7.Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the chicken is golden on the outside and the juices run clear when you cut between a leg and thigh.

8.Remove the chicken from the oven and tent it with aluminum foil. Let it rest for 10 minutes before carving. This helps to redistribute the juices and makes for a juicier chicken.

9.Carve the chicken and serve on a platter, garnished with fresh herbs. Accompany with your choice of side dishes.