I LOVE fresh herbs and use them every chance I get. This is a simple roast chicken that the whole family will love. Play around with the herbs you use...you know what I say..."whatever makes you happy"!
2 lb roasting chcken, rinsed and patted dry.
2 tsp kosher salt
1 tsp fresh cracked pepper
2 tsp lemon zest
1 tsp each minced fresh Rosemary, Thyme and Marjoram
Olive oil
Preheat oven to 425. In a small glass bowl, combine salt, pepper, lemon zest and herbs. Place chicken in roasting pan and rub a couple "glugs" of olive oil over chicken and pat herb mixture evenly over chicken. Roast until juices run clear, about 40-45 minutes.
Remove from oven and using tongs, flip chicken over breast side facing down. Let chicken rest 10 minutes before flipping back over and carving.
This method allows juices to return to breast meat ensuring juicy white meat.
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