1 4-5 pound Fresh whole chicken
1 1/2 tablespoon Extra Virgin Olive Oil
1 teaspoon Sea salt; or less to taste
1/2 teaspoon Garlic powder
1/2 teaspoon Dried basil leaves
1/2 teaspoon Dried parsley flakes
1/2 teaspoon Dried chives
1/2 teaspoon Dried Rosemary
1 stalk Celery; optional
1/2 medium Onion; optional
Heat oven to 375 degrees. Coat a 9 x 13 baking dish with non-stick cooking spray. Rinse, clean out cavity, and pat the chicken dry with paper towels. Place the chicken breast side up in the baking dish. Cut the stalk of celery into several pieces, and place the celery and onion, if you’re using them, in the cavity of the chicken. Whisk olive oil, salt, garlic powder, basil leaves, parsley flakes, chives, and rosemary in a small bowl. Truss the chicken, and then brush the olive oil mixture over the entire top surface of the chicken. Bake for 1 1/2 hours, and check for doneness with a meat thermometer. Let the chicken rest for 10 minutes before carving.
makes 6 Servings