Simple Herb Roasted Chicken

Preheat your oven to 400 degrees F (205 degrees C) and take the Whole Chicken (1) out of the fridge.

Prep the ingredients for the marinade. In a bowl add Olive Oil (1/4 cup), Garlic (2 cloves), Fresh Rosemary (1 Tbsp), Sage Leaves (1 Tbsp), Fresh Thyme Leaves (1 Tbsp), Fresh Parsley (1 Tbsp), Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Whisk the marinade and get ready to brush it onto the chicken.

Tuck the wings below the chicken and use kitchen string to secure the legs in one place. Take the Sage Leaves (4), Fresh Thyme Leaves (4 sprigs), Scallion (1 bunch) and Rosemary Leaves (2 sprigs), and fill the cavity of the chicken. You may add some salt in there if needed.

Liberally brush the marinade over the chicken.

You may certainly marinate this in the fridge for a couple of hours and overnight would give you incredible results. However, 5 minutes works as well. After 5 minutes, put the chicken into the preheated oven on the middle rack. You can certainly tent it with some foil if you want to protect the legs and breast from getting dark too fast, but it's not necessary. A low-side cast iron pan was used, but you may use any roasting pan you like.

To keep the chicken moist, feel free to keep brushing it with the oil at the bottom of the roasting pan every 10-15 minutes or so. After 1 hour and 20 minutes the chicken will be done. For a bit more of a golden color, crank up the “broil” setting on the oven for 3 minutes or so as it can brown quickly at this high temp.

Tent with foil and allow to rest for about 10 after you take it out the oven and before slicing. Serve with sides and enjoy!