Belgian Roasted Chicken

• 1 roasting chicken, cleaned
• 1 sm. lemon, thinly sliced
• 2 tbsp. butter
• 2 tbsp. dried rosemary
• 2 tbsp. dried thyme
• 2 tbsp. dried sage
• 1 tbsp. garlic powder
• 4 sage leaves
• 1 dash nutmeg
• 1 sm. apple, diced
• 4 cloves garlic

1. Combine herbs and salt to taste.
2. Rub chicken inside and out with butter and under breast skin, gently lifting the skin near the neck cavity and being careful not to tear it from the leg.
3. Place the lemon slices under the skin and artfully arrange sage leaves on top of lemon slices.
4. Generously rub the chicken with the herb blend and salt and pepper cavity.
5. Insert garlic cloves and chopped apple in cavity.
6. With cooking string, pull wings together and then tie legs together.
7. Preheat oven to 350F.
8. Grease a roasting pan with olive oil and place chicken breast down and cook for 30 minutes.
9. Turn chicken breast up and continue cooking for one more hour.
10. The thickest part of the thigh should reach 170F once chicken is done.

chicken, lemon, butter, rosemary, thyme, sage, garlic powder, sage, nutmeg, apple, garlic

Taken from www.foodgeeks.com/recipes/18247 (may not work)