Preheat the oven to 375 degrees F (190 degrees C).
In a medium-size bowl, stir together the
Fresh Parsley (3 Tbsp)
Fresh Chives (3 Tbsp)
Fresh Thyme (3 Tbsp)
Fresh Rosemary (3 Tbsp)
Fresh Oregano (3 Tbsp)
Garlic (4 cloves)
Lemon Zest (1)
, Lemon Juice, and
Olive Oil (1/2 cup)
until combined to make a chimichurri style sauce. Set aside.
Whole Chicken (1)
on a large baking pan lined with parchment paper and cover it on all sides with 2 Tbsp of olive oil along with a generous seasoning with
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
Transfer half of the lemon herb sauce to a small serving bowl and set aside. Spread the rest of the sauce over both sides of the chicken.
You can optionally add a few lemon halves and cut heads of garlic to the pan before baking. Bake skin-side up for 50 minutes with a rotation of the pan halfway through to ensure that it cooks evenly.
After the initial 50 minutes, increase the oven temperature to 425 degrees F (220 degrees C). Cook for an additional 15 minutes until the skin is golden brown and the chicken is cooked throughout.
After a brief rest, transfer the roasted chicken to your favorite serving platter. If desired, dress it up with some additional lemon herb sauce and more fresh herbs.
Pour the juice that is remaining in the pan into a small serving bowl, passing it through a strainer before serving it alongside your roasted chicken.