Roasted Chicken with Herbs

1.Preheat the oven to 400°F (200°C).

Prepare the Chicken Rinse the chicken inside and out with cold water, then pat it dry with paper towels.

3.In a small bowl, mix together the salt, black pepper, dried thyme, dried rosemary, and dried sage.

4.Rub the olive oil all over the chicken, then sprinkle the herb mixture evenly over the chicken, both inside and out.

Prepare the Stuffing In a large skillet, sauté the onion, garlic, celery, and carrot for about 5 minutes, until the vegetables are softened.

6.Add the dried thyme, dried rosemary, and dried sage to the skillet, and cook for an additional 1 minute.

7.Pour in the chicken broth and bring to a simmer. Cook for 2 minutes.

8.Remove the skillet from the heat and stir in the bread crumbs until well combined.

Stuff the Chicken Stuff the chicken cavity with the stuffing mixture. Place any remaining stuffing in a baking dish and cover with foil.

Roast the Chicken Place the chicken in a roasting pan and roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (75°C).

Bake the Stuffing During the last 15 minutes of cooking, remove the foil from the baking dish of stuffing and bake in the oven alongside the chicken.

12.Remove the roasted chicken from the oven and let it rest for 10 minutes before carving.

Garnish the Chicken Garnish with fresh rosemary sprigs, thyme sprigs, and lemon wedges.