Roast lemon and Herb Chicken
Dried oregano and basil
Salt and pepper
Fresh garlic cloves
Rinse chicken, remove innards, pat dry with paper towels.
Fold wing tips behind back, tie drumsticks to legs. Create a pocket between the skin and breast meat, and spoon mixture into pockets. Place on a rack with a pan with a little water underneath.
Roast at 375• until a thermometer inserted into the thigh (but not touching a bone!) reads 180•.