1 TBSP dried rosemary
1 TBSP dried thyme
1 TBSP dried oregano
1 tsp sea salt
1 TBSP olive oil
1 whole chicken
2 lemons, halved
1 garlic head
Preheat oven to 375
In small bowl, combine rosemary, thyme, oregano, salt and olive oil.
Remove any giblets from chicken. Pat dry with paper towels. Place in shallow roasting pan and coat chicken with the seasoning mix.
Stuff 2 lemon halves into cavity of chicken and place other 2 halves in the pan.
Slice the top of the garlic head to make cloves visible and set in the cavity of chicken, cloves out.
Bake chicken for 60-75 minutes until thermometer inserted into chicken registers temps of 170.
Let chicken rest for 5-10 minutes then slice and serve.