HERB ROASTED CHICKEN

Preheat oven to 400 degrees.

Mix the Italian seasoning, thyme, salt, and black pepper together in a small bowl.  You can make larger quantities and store in an airtight jar for up to 6 months.

Remove the package with giblets from the cavity of the chicken.  Rinse the chicken inside and out with cold water and pat dry with paper towels.  Drizzle olive oil on the chicken and rub the herb mix liberally all over the chicken – bottom, top, inside-out, and UNDER the skin of the breast (just take 2 fingers and gently separate the skin from the meat and push the herb mixture in there.  Cut the lemon in half and squeeze into the cavity.  Then, put the squeezed rinds into the cavity as well, along with the thyme sprigs.

Roast for 1 ½ – 1 ¾ hours or until the juices between the leg and thigh run clear and the thigh meat registers 160-165 degrees.  Baste the chicken with the pan drippings once after about 1 hour of cook time.  Remove from oven, cover with foil, and let rest for at least 20 minutes before cutting.

Optional – Add sliced carrots, onions, and/or potatoes, cut into 3-4 inch pieces and add to the pan about 30 minutes through cooking.  Turn in the cooking juices and sprinkle with salt and pepper before putting the pan back in the oven.