Herb Roasted Chicken

1 frying chicken (2 1/2 to 3 lb.)
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
1/2 tsp. garlic powder
3 cloves garlic
2 sprigs fresh rosemary
1/4 cup fresh Italian parsley
2 sprigs fresh thyme
2 stems fresh sage
1 small onion, cut into wedges
Additional fresh herbs, optional

Rinse and pat chicken dry.
Combine salt, pepper and garlic powder together in a small bowl. Rub about 1/4 of mixture into cavity of chicken. Rub remaining over entire chicken.
Mince garlic and fresh herbs together. Sprinkle 1/4 of mixture into cavity.
Carefully slide your fingers between skin and chicken flesh around the breast and legs. Stuff remaining herb mixture under the skin.
Stuff onion and additional herbs in cavity of chicken. Let marinate for at least 2 hours or up to 8 hours in refrigerator.
Place chicken in a roasting tin. Roast chicken at 375 degrees F for about 1 hour and 20 minutes or until juices run clear when pierced with a sharp knife.
Let chicken rest for 20 minutes before carving.
While chicken rests, pour pan juices into a bowl and remove fat.
Serve chicken with pan juices.

Makes 3 to 4 servings