1 tablespoon dried herb of your choice (consider tarragon, basil, or savory)
2 teaspoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
Preheat oven to 375 degrees F. Rinse chicken, inside and out, and pat dry. Combine all ingredients (except the bird) in a small bowl and blend. Separate the skin from the chicken as much as possible and smear half the olive oil mixture under the skin. Place the bird in a roasting pan on a rack and drizzle with remaining mixture. Roast for 1 hour or until juices run clear.