Roasted Chicken with Rosemary, Sage and Garlic

I don't know why but I felt like a fall meal tonight even though it was 8o degrees today. I had errands to do all day, including a stop at Costco. I always go with my LIST so I don't stray like so many people who shop at Costco. I still can't get over how much money people spend at Costco and not necessarily people with big families. Their whole marketing strategy is really genius, but that's a completely different topic… Anyway, our Costco carries some organic produce and meats so I always check them out and realized I haven't had one of their whole, organic chickens in awhile. I bought a package that contains two whole chicken and we had one for our dinner tonight. So, I sweated in the kitchen as the oven was a cookin' my organic roasted chicken. Apparently, I wasn't the only one feeling like roasted chicken tonight because when I checked my e-mails, the Daily Food Buzz was featuring the top 9 Roasted Chicken recipes. Somebody wants roasted chicken! I think it's the time of year...here's mine for dinner tonight:

3 springs rosemary, picked and finely chopped, about 1-2 tsp.
5 sage leaves, picked and finely chopped, about 1 Tbsp.
3 cloves garlic, finely chopped
pinch of red pepper flakes
1 tsp. kosher salt
2 Tbsp. olive oil, plus more for drizzling
1 whole chicken

1. Combine the chopped rosemary, sage, garlic, red pepper flakes and kosher salt.

2. Drizzle oil olive into mixture and combine.

3. Using your fingertips, carefully work your way under the skin of the chicken to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of the chicken. Use all the paste and try to distribute it evenly under the skin.

4. Drizzle the chicken with more olive oil and message the skin like your covering it with suntan lotion! This will really help to get a nice brown crispy skin.

5. Place chicken in the preheated 450 degree oven. Once the skin starts turning a golden brown (about 15-20 minutes) reduce the oven temperature to 375 degrees.

6. Roast chicken to internal temperature of 160-170 degrees or about 1 hour (or 17 minutes per pound).

7. When chicken reaches 170 degrees, remove from the oven and place on a platter. I sprinkle with a flavored salt. Tonight, I used Spanish Rosemary salt. Cover loosely with foil and let sit for a least 10-15 minutes before carving.

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