Herbed Roast Chicken

• 1 whole chicken, about 3 1/2 pounds
• 12 large lemon, thinly sliced
• 2 garlic cloves, thinly sliced
• 6 fresh sage leaves
• 8 sprigs of various fresh herbs such as savory or 8 sprigs thyme or 8 sprigs oregano
• 12 teaspoon salt
• 14 teaspoon black pepper

1. Heat oven to 450F Place rack in shallow baking pan.
2. Gently separate skin from breasts of chicken.
3. Under skin, slide 2 lemon slices, a few slices of garlic, 2 sage leaves and a few sprigs of fresh herbs.
4. Place remaining lemon and herbs in cavity.
5. Season outside and cavity of chicken with salt and pepper.
6. Place chicken on rack in pan.
7. Roast at 450F for 50 minuts or until internal temperature measures 170F on an instant-read thermometer inserted in the thigh meat.
8. Let chicken rest 10 minutes before carving.

chicken, lemon, garlic, sage, herbs, salt, black pepper

Taken from www.food.com/recipe/herbed-roast-chicken-158033 (may not work)