| 1 | Wash chicken; pull of all fat that can be removed. |
| 2 | Drain well. |
| 3 | place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan. |
| 4 | Combine rosemary, sage, salt and pepper. |
| 5 | Season cavity of bird with half the mixture, saving the rest to season outside. |
| 6 | Mix lemon juice and olive oil. |
| 7 | Spoon 2 tbs inside cavity; pour remainder over bird. |
| 8 | Sprinkle with remaining herb mixture. |
| 9 | bring foil edges together;fold over several times, closing tightly. |
| 10 | Place in preheated 450 degree oven for 1 hour. |
| 11 | Remove from oven; reduce heat to 375 degrees. |
| 12 | Open foil wrapping; baste chicken with pan juices. |
| 13 | Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes. |
| 14 | test poultry for doneness. |
| 15 | It should be well done. |
| 16 | The flesh should be no longer pink, with an internal temperature of 185 degrees. |
| 17 | A fork can be inserted with ease and juices will run clear at leg joint. |
| 18 | Remove to platter for serving. |
| 19 | makes 4 to 6 servings. |
