- Preheat the oven to 350°F.
- Combine garlic, thyme, rosemary, parsley, salt, pepper, lemon zest, and olive oil in bowl; mix to paste-like consistency; rub evenly over chicken.
- Stuff lemon halves, rosemary sprigs and thyme sprigs inside the cavity. Tie legs together with kitchen twine (optional); arrange chicken in oiled roasting pan.
- Roast for 45 to 60 minutes or until a thermometer inserted into the thigh registers 160°F and juices run clear.
Calories 855, Carbohydrates 0.9g, Cholesterol 255mg, Fat 65g, Fat Calories 581, Fiber 0.38g, Protein 63g, Saturated Fat 17g, Sodium 719mg. Daily Values: Calcium 46.24mg 5%, Phos 503.07mg 50%, Copper 0.18mg 9%, Zinc 4.49mg 30%, Panto 3.12mg 31%, Biotin 0.01mcg 3%, Magnesium 70.38mg 18%, Iron 3.34mg 19%, Vitamin B6 61%, Vitamin C 16%, Vitamin B12 18%, Vitamin D 9%, Vit E-a-Toco 10%, Vitamin A 12%. Percent Daily Values are based on a 2,000 calorie diet.