Roast Chicken with Garlic and Herbs

• 1 whole (4 Lb. Size) Whole Fresh Chicken, Cleaned And Giblets Removed
• 2 cloves Garlic
• 1/2 teaspoons Salt Plus More For Sprinkling On The Bird
• 1 teaspoon Fresh Rosemary
• 2 teaspoons Fresh Thyme
• 2 teaspoons Fresh Sage
• 1/2 whole Lemon
• Black Pepper To Taste
• Olive Oil, To Lightly Drizzle The Bird

1. Preheat oven to 400 F/200 C.
2. Roughly chop garlic, put it into a bowl and crush it together with the salt to make a paste.
3. Roughly chop herbs and add them into the garlic mixture.
4. Crush to combine.
5. Gently ease the skin away from the meat over the chicken breasts from the neck end (not from the cavity).
6. Take some of the garlic-herb mixture and push it in under the skin, over the breast, on each side, and ease it over as much of the breast as possible by rubbing from the outside once you have put the mixture in as best you can.
7. Put the lemon half into the cavity of the bird, then place it in a roasting pan.
8. Dry the skin and sprinkle with salt and pepper then drizzle a little olive oil over it and rub it in.
9. Roast for 1 hour and 15 minutes.

fresh chicken, garlic, salt, rosemary, thyme, fresh sage, lemon, black pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/roast-chicken-with-garlic-and-herbs/ (may not work)