3 tbsp. butter
3 tbsp. olive oil
6 garlic cloves, minced
1 tbsp. dried thyme
2 tsp. dried rosemary
2 tsp. dried sage
1 chicken, 5-6 lbs., thoroughly cleaned
2 tbsp. soy sauce
Freshly ground black pepper
Minced zest of 2 lemons

In small bowl thoroughly mix butter, oil, garlic, thyme, rosemary, sage and lemon zest. Beginning at the neck opening, slip your fingers between the chicken skin and flesh and loosen the skin on one side of the breast, leaving the skin attached at the cavity opening.

Next work your fingers under the skin of the thigh and leg, leaving the skin attached at the end of the leg. Repeat on the other side of the chicken. Evenly rub the reserved mixture directly onto the meat and in the cavity.

Rub the outside surface of the chicken with soy sauce and sprinkle with pepper. Roast uncovered for 10 minutes at 375. Reduce heat to 350 and cook, basting with pan drippings every 15 minutes, until done, about 20 minutes per pound.