Directions

1. In a small bowl, combine the parsley, rosemary, sage, thyme, salt, pepper, and garlic powder. Mix well.
2. Sprinkle 2 teaspoons of the herb mixture in the cavity of the chicken.
3. Cut the lemon in half and squeeze the juice of one half into the cavity of the chicken. Then place that half of the lemon inside the chicken.
4. Remove the outer paper from the garlic bulb and cut the top off, then pour the oil over the bulb and place it in the chicken as well.
5. Loosen the skin around the chicken breast and rub about ¾ of the remaining herb mixture under the skin.
6. Take the other half of the lemon and squeeze the juice all over the chicken skin. Then rub the remaining ¼ of the herb mixture on the skin.
7. Place the chicken in a roasting pan on a rack (breast-side up); roast in a 350-degree oven for 1½ to 2 hours or until a meat thermometer reaches 180 degrees Fahrenheit when inserted in the thigh. Use the meat thermometer to be sure.
8. Enjoy!