Herb chicken from the oven

Ingredients for 4 servings:

• 1 chicken, approx. 1.5 kg, ready to cook
• 2 tbsp rosemary, freshly chopped
• 4 sprigs of thyme
• 10 tbsp olive oil
• salt and pepper
• 10 sage leaves
• 1 bunch of parsley
• 1 sprig(s) rosemary
• 5 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Preheat the oven to 175°C (top/bottom heat). Wash 1 ready-to-cook chicken (approx. 1-1.5 kg) inside and out, pat dry. Mix the freshly chopped rosemary with the leaves of 3 thyme sprigs and 8 tablespoons of olive oil, season with salt and pepper. Using the handle of a tablespoon, carefully loosen the breast skin of the chicken, starting from the head side. Carefully push the sage leaves under the breast skin and pull the skin taut again. Season the chicken inside and out with salt and pepper. Stuff the chicken’s abdominal cavity with the parsley bunch, one rosemary sprig each, and 5 unpeeled garlic cloves. Place the chicken in an ovenproof roasting pan with 2 tablespoons of olive oil. Roast in the hot oven for 1-1.5 hours, basting frequently with rosemary oil. When the rosemary oil is used up, brush with any rendered fat. Side dish: mixed green salad, fresh white bread.