1 whole (3 lb.) broiler-fryer chicken or 2-3 lb. leg quarters and breasts
2 T. margarine, melted
2 cloves garlic, minced
1 t. basil
1/2 t. salt
1/2 t. sage
1/2 t. thyme
1/4 t. lemon pepper
Rinse chicken and pat dry. Place chicken in shallow pan. Brush with melted margarine, rub on garlic. In a small bowl stir together spices. Rub onto bird. Roast uncovered at 375 for 1 hour or until chicken is no longer pink (180-185 degrees). Remove from oven, cover, and let stand 10 minutes before serving.
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