Herb Roasted Chicken

I got this recipe from the cookbook, Stop and Smell the Rosemary, which a friend gave me last Christmas. The cookbook and this recipe are fabulous!

1 large whole chicken (4 pounds)
1 clove garlic, minced
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh oregano or marjoram (or 1/2 tsp. dried)
1/4 tso. freshly ground pepper
1/2 tsp. salt
1 Tbsp. olive oil

Preheat oven to 375 degrees. Rinse chicken inside and out with cold water. Remove pockets of fat just inside chest cavity (those I'm pointing at below). Pat dry.

Blend garlic, rosemary, thyme, oregano or marjoram, pepper, salt, and olive oil to make an herb paste. Rub herb paste over chicken and under skin.

Roast, breast side up, 20 minutes.

Turn and roast another 20 minutes. Turn again and roast another 35 minutes. Remove chicken from oven. Cover loosely with aluminum foil and let rest 15 minutes prior to carving. Serve chicken au jus with crusty bread (this is the BEST part!!!). The chicken juice makes an incredibly delicious dip for the bread.