Roast Chicken with Herbs

Remove giblets from chicken and reserve for other uses pull off and discard lumps of fat from chicken. Rub skin of chicken with 1 cut clove garlic then put all garlic into body cavity with bay leaves. Stir together butter, salt, pepper, thyme, oregano, marjoram, sage, and basil. Spoon 1 tbsp. of the butter mixture into body cavity fasten skin shut with a skewer. Secure neck skin to back. Brush skin generously with butter mixture. Place chicken, breast side down, on a rack in a roasting pan. Bake uncovered, in a 375 oven for 1 to 1 1/4 hours or until leg moves easily when jiggled after 30 minutes, turn chicken breast side up. Baste occasionally with remaining butter mixture or pan drippings.

Serve warm or cool, cover, and refrigerate until chilled or until next day).

Serves 4