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Herb lemon Rub
- 1 Tbs Each Chopped rosemary, sage, And thyme Leaves, Stem Reserved
- 1 1/2 Tsp salt
- 2 Tsp lemon Zest
- 1 Tbs lemon juice
- 1/4 Cup Plain yogurt
- 6 Pound Roasting Chicken, Skin Removed
Heat Oven to 350 Degrees.* Line a Roasting Pan With Foil. Grease a Rack That Fits in Pan. Put Rub Ingredients in a Bowl And Stir Until Blended. Fill Chicken's Body Cavity With Reserved Herb Stems And lemon juice. Tie Legs Together And Tuck Wing Tips Under Back. Rub Herb Mixture All Over Chicken. Place on Rack in Pan And Roast, Spraying Every 30 minutes. With garlic cooking spray For 2 Hours or Until Cooked Through. Transfer to a Cutting Board. Untie Legs. Let Chicken Rest 10 minutes. Before Carving. Then Transfer Chicken to a Platter. Makes 4 Servings.*