Country Roast Chicken
  • 1 3-4 lb whole chicken, trimmed of excess fat, innards removed, rinsed and patted dry.
  • 3 tablespoon olive oil
  • 1 tablespoon thyme
  • 1 tablespoon chopped rosemary
  • 1 tablespoon marjoram
  • 1 tablespoon sage
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  1. Preheat oven to 500 degrees F.
  2. Place chicken, breast side down in the roasting pan and begin roasting. Mix together the olive oil with the herbs, salt and pepper. After 20 minutes roasting, spoon some of the oil and herb nix ofer the bird and then flip it over breast side up. Baste it some more. Rub the mixture in real good if you can. Place back in oven for another 7-8 minutes or until breasts are becoming golden brown.
  3. Now turn heat down to 325 degrees F, baste again, and continue roasting for the rest of the hour.
  4. After the hour is up, use an instant read thermometer in the thighs and look for a reading 165 degrees F.
  5. Remove from oven and let chicken rest in roasting pan for 5 minutes before transferring to a cutting board for carving.
Recipe by Country Recipe Book at