Cooking . . . It's a Family Thing!

3-4 lb whole chicken

Something to stuff inside the chicken: I used 1 onion, 1 lemon & a few cloves of garlic

Canola Oil

Salt & Pepper

Fresh Herbs:

For the outside I used sage, rosemary & thyme (1-2 T of each)

1T Salt (Kosher is best)

1t pepper

Preheat the oven to 450 while you pick herbs from the stems. Give them a good chop.

Toss the herbs in a bowl and add 2-3 T Canola Oil

Mix Well

Wash and dry the chicken

Fill the cavity with a lemon (cut in half), 1 onion, quartered and garlic cloves, mashed

Now rub the chicken all over with your herb mixture, making sure to rub all sides.

and place on a baking sheet and roast for an hour to an hour and 15 minutes until your bird is a golden brown color.

Remove from the oven and make sure you let your chicken rest 10-15 minutes.

If the legs get too brown for you, cover with foil.

This is the best roasted chicken. The skin, which I normally don't eat, is crisp and delicious! Make this for your Sunday lunch!