Herbed Roast Chicken

This came from the May 2005 issue of Family Circle magazine. I tried it a couple nights ago. It makes the perfect meal for three.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  whole chicken, about 3 1/2 pounds
• 1⁄2 large lemon, thinly sliced
• 2  garlic cloves, thinly sliced
• 6  fresh sage leaves
• 8  sprigs  of various fresh herbs such as savory or 8  sprigs thyme or 8  sprigs oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Heat oven to 450°F Place rack in shallow baking pan.
2. Gently separate skin from breasts of chicken. Under skin, slide 2 lemon slices, a few slices of garlic, 2 sage leaves and a few sprigs of fresh herbs. Place remaining lemon and herbs in cavity. Season outside and cavity of chicken with salt and pepper.
3. Place chicken on rack in pan. Roast at 450°F for 50 minuts or until internal temperature measures 170°F on an instant-read thermometer inserted in the thigh meat.
4. Let chicken rest 10 minutes before carving.