"Everyone loves this dish. My daughter and husband say it's their favorite." -Marjorie Bailey

1 large roasting chicken, about 6 lb. (3kg)
1 lemon cut in half
Salt and freshly ground pepper
Paprika, optional

For the baste:
1/2 cup (4 fl oz.) olive oil
1/4 cup (2 fl oz.) fresh lemon juice
3 cloves garlic, smashed with the side of a knife
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper

1. Preheat oven to 375 degrees. Wipe the bird inside and out with a damp cloth and then with a cut lemon. Rub the cavity lightly with a little salt and pepper.
2. Place the chicken, breast side down, on a rack in a roasting pan. Sprinkle the flesh with salt, pepper and with a little paprika, if desired.
3. Make the baste: in a small bowl, stir together the olive oil, lemon juice, garlic, sage, thyme and pepper.
4. Place the chicken in the oven and roast for 45 minutes, brushing or spooning the basting juice over the bird every 15 minutes.
5. Turn the chicken, breast side up, and continue to roast, basting every 15 minutes, until tender and juices run clear when a thigh is pierced with a skewer or long fork, 30-45 minutes longer. To test with a roasting thermometer, insert it into the thickest part of the thigh away from the bone; it should register 180 degrees Fahrenheit.
6. Remove from the oven, cover loosely with aluminum foil and let rest for about 15 minutes. Carve the chicken and serve immediately.

Jeff's drink suggestion: "The sweet flavor of Ferrier Sauvignon Blanc compliments Marjorie's roast chicken perfectly."

 
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