Oven Roasted Whole Chicken

This is a fool proof recipe for making
a juicy and herb tasting roast chicken.
Made with fresh herbs and seasonings,
the secret here is in the 'carry over'
cooking time the bird is in the oven.

Ingredients:
1 whole chicken, fryer 2-4 pounds
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
Zest of 1 lemon
2 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
Salt and cracked pepper to taste

Dsirections:
Preheat oven to 450 degrees F.
Rinse chicken inside and out with cold water.
Pat chicken dry with paper towels.
Using your hands rub butter all over chicken
and season heavily with salt and pepper.
Stuff the cavity with garlic, lemon zest and herbs.
Place chicken on baking pan, breast side up in oven.
Cook for 30 minutes or until the skin is brown.
Turn the chicken over and turn the oven down to 350 degrees F.
Leave in the oven until the thermometer reads 150 degrees F.
Remove from the oven and let rest for approx. 10 minutes
or until a meat thermometer reads 160-165 degrees F.