1 whole chicken, roaster or fryer
Salt and pepper to taste
2 tsp. crushed basil
2 tsp. dried parsley
1/4 tsp. dried rosemary leaves
2-3 cloves garlic
Olive oil
1 med. to lg. onion, quartered
1/4 to 1/3 c. dry white wine (optional)

Wash chicken well cleaning out inside as much as you can. Pat dry with paper towel and place in roasting pan. Sprinkle first 3 ingredients over and under chicken. Place rosemary leaves inside cavity, along with one clove of garlic. Place remaining two cloves of garlic under each wing. Place onion in pan with chicken and drizzle oil over chicken. Add wine to roaster pan. Bake at 325 degrees, basting often. Length of coking time will depend upon weight of chicken. A 3 pound fryer will take approximately 2 to 2 1/2 hours.

If fresh herbs are sued, double quantity.

An option here is to place potatoes and/or carrots or yams in roaster with chicken approximately 1/2 hour after chicken as baked. Continue baking until potatoes are cooked (or if chicken is done before potatoes, keep chicken warm and continue baking potatoes in oven or pop them in the microwave to finish cooking.