Herb the Bird

• 1 whole Chicken
• 1/4 cups Grapeseed Oil
• 1/4 cups Lemon Or Lime Juice
• 3 Tablespoons Bragg's Liquid Aminos
• 2 Tablespoons Green Onions Or Chives, Finely Chopped
• 1 Tablespoon Rubbed Sage Or Poultry Seasoning
• 1/4 teaspoons Black Pepper

1. Remove packaging from the chicken and rinse well.
2. Remove any gizzards, neck or livers that are packed inside the bird cavity.
3. Pat bird dry with paper towels and place bird on a roasting pan.
4. Preheat oven to 325 F.
5. In a small saucepan, combine the liquids, chives and spices.
6. Bring herb mixture to a boil then remove from heat.
7. Baste the bird with the herb mixture.
8. Place basted bird in a preheated 325F oven and roast it, basting every 30 minutes while bird cooks.
9. Check package directions for weight of bird and appropriate cooking time.
10. Or cook chicken until temperature of thickest part of thigh reaches 180 F. Cover bird with foil and continue roasting it if desired brownness is achieved before full cooking time occurs.

chicken, grapeseed oil, lemon or, braggs liquid, green onions, black pepper

Taken from tastykitchen.com/recipes/main-courses/herb-the-bird/ (may not work)