3 lemons divided
3 tbsp olive oil
2 tbsp each chopped fresh thyme, oregano and sage
1 whole roasting chicken
3 sprigs fresh parsley
1 sprig fresh thyme
Heat oven to 350 degrees. Zest and juice one lemon; quarter remaining lemons. In bowl, whisk together olive oil, chopped fresh thyme, oregano and sage, 1 tbsp lemon juice and 2 tsp lemon zest.
Rub lemon mixture over chicken and under skin. Place chicken in roasting pan. Place quartered lemons and sprigs of parsley and thyme in chicken cavity; tie legs together with kitchen string.
Roast chicken 1 hour and 30 mins or until thermometer inserted in thigh, not touching bone and reads 165 degrees. Keep basting with pan juices occasionally until done. Let set for 10 mins before slicing.