2 tbsp. olive or vegetable oil
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. marjoram
1 (4 to 6 lb.) roasting chicken
4 cloves garlic, cut in half

Heat oven to 350 degrees. In bowl combine oil, lemon juice, salt, thyme, rosemary and marjoram. Set aside.

Remove fat from chicken cavity opening. Place garlic in cavity. Set chicken in roasting pan (do not place on rack). Brush chicken with oil and herb mixture. Roast for 1 hour and 45 minutes, basting chicken once or twice, until juices run clear when thigh is pierced with knife. Remove chicken to serving platter and allow to stand for 10 to 15 minutes before carving.