Start with a whole chicken, about 3.5-4 lbs. Remove the insides. Pat down the chicken with a paper towel or clean kitchen towel.
Set the chicken in a roasting pan greased with olive oil. Inside the chicken cavity add the Rosemary, sage and thyme for flavor as well as several cloves of garlic and a pinch of coarse salt.
Using cooking twine, tie the legs together. Sprinkle coarse salt over the top of the chicken. Drizzle ¼ cup of olive oil generously over the chicken.
LEMON THYME FRENCH ROAST CHICKEN
FOOLPROOF EGGPLANT LASAGNA
CLASSIC BEEF BOURGUIGNON