One 3 to 31/2-pound whole broiler-fryer chicken
Vegetable oil or melted Butter
1 1/2 tablespoons mixed dried herbs, such as Sage, Thyme, Oregano, and rosemary

1. Preheat oven to 375?F. Rinse chicken, then pat dry. Tie legs together. Skewer neck skin to back; twist wings under the back. Brush bird with oil or butter; sprinkle with herb, Salt and pepper. Place bird, breast-side up, on a rack in a roasting pan.
2. Roast until meat thermometer inserted into innermost part of thigh registers 180?F, and juices run clear, spooning drippings over bird occasionally, about 1 hour 20 minutes. Tent chicken with foil. Let stand 15 minutes before carving.