This recipe is from Shannon Hayes' book "The Grassfed Gourmet". It's my absolute favourite, be it for roasted or grilled chicken.
- 1 tbsp coarse salt
- 1 tbsp freshly ground black pepper
- 1 tbsp dried thyme
- 1 2 tbsp dried oregano
Take 2 tbsp of this mixture, and combine with 1 clove minced garlic and 1/4 cup olive oil and rub into all the meat and skin of the bird before roasting. Save the rest of the herb rub for next time.