Want to dress it up even more?  Instead of rubbing the outside of the bird with olive oil, salt and pepper, make a compound butter of fresh parsley and sage - using 4 tbs. of softened butter with 1/4 cup of chopped parsley and approximately 2 tbs. of chopped sage. Loosen the skin over the breasts and massage 1/2 of the compound butter over the breasts and then massage the remainder over the outside of the entire bird. Sprinkle outside with salt and pepper. Roast the same as the recipe, left. Tenting the bird with foil if the butter begins to brown too much.

Taking a couple hours on a weeknight or a weekend afternoon will pay off with a succulent, flavorful roast chicken that can be eaten fresh roasted from the oven, and it can make its way into juicy sandwiches, soups and much more throughout the rest of the week.

There are a lot of roasting theories and techniques for "the perfect bird" but, this isn't one of those recipes - but you'll enjoy a moist bird with a crispy skin that's as fragrant as the herbs you stuff inside.  Plus, be creative - vary the the herbs and spices to get a different outcome each time. 

3 ½ - 4 lb. chicken
½ white onion
½ lemon
Olive oil
Salt and pepper
Thyme, rosemary and sage

Pre-heat oven to 375 degrees. Trim excess fat, etc. from chicken including removing any gizzards packed inside the bird.

Stuff pieces of onion, the herbs and the lemon inside the cavity, then use kitchen string to tie the legs shut. Season the outside of the chicken with salt and pepper, drizzle over olive oil and rub into the skin.

Bake for approximately 75 minutes or until the thigh tests 165 degrees with an instant read thermometer.

Copyright 2006.