1     whole chicken, about 31/2 to 4 pounds

3    garlic cloves, minced

2    tablespoons chopped fresh rosemary

2   tablespoons chopped

fresh sage 2   tablespoons chopped

fresh parsley 2   tablespoons butter,

melted

1    tablespoon olive oil

2    tablespoons fresh lemon juice

1    small lemon, cut in slices

Salt and pepper to taste

Position a rack in center of oven and preheat to 400CF. Place a roasting rack in a roasting pan. Wash chicken and pat dry.

Combine garlic, rosemary, sage, parsley, butter, olive oil and lemon juice in a small bowl and whisk to mix well.

Place the lemon slices in cavity of chicken and place on rack. Using your hands, rub mixture on and under skin. Tuck the wing tips behind the back and tie the legs together with kitchen string. Add salt and pepper.

Roast the chicken for 30 minutes. Remove and baste with accumulated juices. Roast for another 20 minutes. Chicken is done when the thickest part of the thigh is 175°F. If chicken is not browned to your satisfaction, increase heat to 450°F for another 10 to 15 minutes. Transfer chicken to platter, cover loosely with foil for 10 minutes before serving.

Makes 6 servings.