Herb Chicken

• 4 Tbsp. (1/2 stick) unsalted butter or oil
• 1 Tbsp. lemon juice
• 5 to 6 cloves garlic, minced or pressed
• 3 Tbsp. minced fresh thyme or 1 Tbsp. dried thyme, chopped finely
• 2 Tbsp. minced fresh rosemary or 2 tsp. dried rosemary, finely crumbled
• 2 Tbsp. minced fresh sage or 2 tsp. dried sage, finely crumbled
• 1 (5 to 6 lb.) roaster chicken
• 2 to 3 Tbsp. soy sauce
• salt and fresh ground pepper to taste
• 1 lemon (optional)

1. In a bowl combine all ingredients (except chicken).
2. You may wish to add water to thin ingredients.
3. Wash chicken and dry thoroughly, inside and out.
4. Beginning with the neck opening, slip fingers between skin and flesh and loosen the skin on one side of the breast.
5. Now loosen the other side.
6. Insert the combined ingredients into this cavity.
7. Rub the outside of the chicken with those ingredients and place the remaining in the chicken cavity. Preheat oven to 375u0b0.
8. Place chicken on rack or roasting pan uncovered for 10 minutes.
9. Reduce heat to 350u0b0.
10. Baste chicken and cover.
11. Baste chicken every 15 minutes or until juices run clear when the thickest part of the thigh is pierced.
12. Approximately 1 1/2 hours (20 minutes per pound) total cooking time.

butter, lemon juice, garlic, thyme, fresh rosemary, fresh sage, roaster, soy sauce, salt, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048244 (may not work)