Easiest Roast Chicken

This is a super easy and yummy roast chicken, can be kinda boring, but tried and true. It's also a classic pairing of herbs with chicken in the culinary world.

Ingredients:

1 Roasting chicken

1-2 lemons (depending on the size of the chicken)

3-4 fresh garlic cloves

3 TBS each of fresh rosemary, thyme, Italian parsley, and oregano, mixed together

2 tsp sea or kosher salt (table salt is okay, but other stuff is better)

3 tsp black pepper

Preheat the oven to 350 degrees, and clean out the chicken get the giblets out and carefully pull the skin apart from the breast, but don't remove it completely. Go in from the neck and push your fingers down to make a pocket, take 2/3 of the fresh herbs and spread it around under the skin and over both breasts. Quarter the lemon leaving the rind on and put inside with the garlic cloves. and Truss the legs together with string. And pin the wings back behind it as well, then spread the salt, pepper and remainder of the herbs all over the top of the breast and the rest of the chicken body. Place in roasting pan or even a jelly roll sheet pan, and bake until internal temp is 165 degrees, or if you don't have a thermometer, take a small knife and cut in between the thigh joint and the juices run clear and the joints are tight. It will take about 45 to an hour and a half depending on the size of the chicken and your oven. Once the chicken is done pull out and let rest for at least 15 minutes. Once it's cool enough for you to handle, untie the legs and pull out the lemon and garlic; then cut the chicken into pieces. For instance cut off the breast, legs and wings, once cut in the pieces you want squeeze the lemon juice all over the pieces. It is very delicious, and any leftovers are awesome for chicken noodle soup or enchiladas or even the bbq chicken pizza!