::Herb Roasted Chicken::

1 1- to 31/2- pound broiler-fryer chicken
2 Tbsp butter, melted
2 cloves garlic, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp ground sage
1/2 tsp. dried thyme
1/4 tsp lemon pepper seasoning or black pepper

Rinse inside and out of chicken and pat dry with paper towel.
Skewer neck skin to back, tie legs to tail and twist wing tips under back (this is not necessary but can keep parts from burning).
Place chicken breast side up on rack in roasting pan and brush with melted butter. Rub in the garlic.
In small bowl combine all the spices and rub into the chicken.
Insert thermometer if you want to.
Roast, uncovered, in 350 degree oven for 1 1/4-1 1/2 hours or until drum stick moves easily in their sockets and chicken is no longer pink.
remove chicken from over, cover and let sit for 10 min. before carving.

( I managed to get a good amount of drippings from the chicken and made gravy from it and it was fantastic.)