1 whole chicken
1 Large lemon, thinly sliced
3 Cloves garlic, peeled & sliced
1 tablespoon Dried fine herbs
Salt and pepper to taste
2 teaspoons Lemon juice
Season chicken with herbs, salt and pepper. Place 1/2 of lemon slices and 2/3 of garlic in roasting pan. Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin. Place chicken over lemon and garlic in pan. Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg. or until juices run clear when chicken is pierced with a fork.
NOTE:
A combination of dried oregano, basil, rosemary and thyme may be substituted for fine herbs.