Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Roasting chicken,about 4 1/4 ts Freshly ground pepper
-lbs. 1/4 ts Salt
1 ts Dried rosemary,crushed 1/3 c Fresh lemon juice
1/2 ts Ground sage 1/4 c Pure Italian olive oil

Wash chicken; pull of all fat that can be removed. Drain well.

Place breast side up, on large piece of heavy duty aluminum foil in a
baking dish or roasting pan. Combine rosemary, sage, salt and pepper.
Season cavity of bird with half the mixture, saving the rest to season
outside. Mix lemon juice and olive oil. Spoon 2 Tbs inside cavity;
pour remainder over bird. Sprinkle with remaining herb mixture.

Bring foil edges together;fold over several times, closing tightly.
Place in preheated 450 degree oven for 1 hour. Remove from oven;
reduce heat to 375 degrees. Open foil wrapping; baste chicken with
pan juices. Return to oven to brown to golden color and finish
roasting, about 15 to 30 minutes.

Test poultry for doneness. It should be well done. The flesh should
be no longer pink, with an internal temperature of 185 degrees. A
fork can be inserted with ease and juices will run clear at leg
joint. Remove to platter for serving.

Makes 4 to 6 servings.

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