Directions

• Preheat the oven to 400F and grease a 9×9 or 9×13 baking dish with oil or line with aluminum foil. (Note: You can use any baking dish that is large enough for the chicken)
• Remove the neck and giblets from the cavity, and pat it dry with paper towels. Transfer to the baking dish.
• Meanwhile, prepare the rub: In a bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sage, salt, and black pepper.
• Liberally season the entire chicken with salt and black pepper, including inside the cavity. Use clean hands to carefully pull up the skin on the breast, then put half of the oil and herb mixture underneath it. Push the mixture as far back as possible under the skin.
• Pour the remaining half of the oil and herb mixture over the outside of the chicken, and spread to cover the entire chicken.
• Stuff the cavity with the onion, green apple, lemon, and peeled garlic cloves. If all doesn’t fit inside, fill as much as possible then place the rest in the baking dish near the cavity.
• Tie the chicken legs together with a piece of twine, tuck the wings underneath the chicken, then place on the middle rack in the oven for 60 minutes.
• Remove the chicken from the oven after 60 minutes. Using a baster or ladle, pour the drippings in the baking dish all over the chicken. Loosely cover with aluminum foil, and bake until the internal temperature reaches 160F, about 15 to 30 minutes.
• Let the chicken rest, covered, in the baking dish and rise up to 165F.
• Place on a cutting board to slice. Serve with the pan drippings over top.