|Olive oil||2 Tablespoon|
|Lemon||1 , juiced|
|Garlic||3 Clove (15 gm), mashed|
|Fresh chopped parsley||1 Tablespoon|
|Chopped oregano||1 Tablespoon|
|Chopped rosemary||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Whole roasting chicken||5 Pound (2.3 Kilogram)|
Preheat oven to 350°F (180°C).
In a small bowl, mix together all ingredients.
Wash chicken and pat dry, inside and out.
Invert wings so top of wings are under body and tie legs together with kitchen twine.
To get a nice and even roast, cook on a rack so it is held above the pan.
Put chicken in oven for 5 minutes without basting sauce.
This will dry out the skin, so that you can then baste chicken.
Baste and return chicken to oven, and continue to baste every 15 to 20 minutes for 1 hour, depending on size.
An easy way to tell if a chicken is done, is to grab the drumstick and wiggle; if it's loose, it's done.
Another, quicker, way to "roast" chicken is to: Cut chicken in half, or buy a split broiler.
Put on baking pan or cookie sheet, skin-side down.
Baste ahead of time, slathering baste over all halves, for 10 to 15 minutes.
If you can do so, set broiler to medium.
If not, put rack on second highest position.
Put chicken under broiler skin-side down, until just brown.
Flip chicken over and cook until skin just browns, about 3 to 4 minutes.
Move chicken from broiler, and move rack to middle position.
Change oven setting to bake at 325°F (160°C), and put chicken back in oven for another 15 minutes.
The finished product is a fully cooked chicken that is half broiled but still has roasted chicken flavor.