1/2 c fresh flat-leafed parsley, reserve stems
1/4 c fresh oregano leaves, reserve stems
3 T fresh thyme, reserve stems
1 T fresh sage, reserve stems
2 cloves garlic, peeled
1/4 c EVOO
1 lemon, zested and halved crossways
fresh ground pepper
1 whole chicken, rinsed and patted dry
coarse salt
1/2 c dry white wine

1/2 c fresh flat-leafed parsley, reserve stems 1/4 c fresh oregano leaves, reserve stems 3 T fresh thyme, reserve stems 1 T fresh sage, reserve stems 2 cloves garlic, peeled 1/4 c EVOO 1 lemon, zested and halved crossways 1 whole chicken, rinsed and patted dry 1/2 c dry white wine

Combine herbs and garlic with a mortar and pestle or food processor, pouring oil in slowly. Stir in zest; season with pepper.

Place chicken on cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make 2, 1/2" slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken - into slits and under breast skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hrs or overnight.

Preheat oven to 450. Let chicken stand at room temp 30 minutes. Heat a large cast-iron dutch oven or roasting pan in oven for 15 minutes. Season chicken with salt and pepper. Carefully place it in the hot dutch oven or roasting pan, breast side down. Roast 15 minutes. Turn chicken to its side; roast another 10 minutes. Repeat, turning chicken to other side. Finally turn chicken to its back and continue roasting until golden brown, juices run clear and its cooked to 175; about another 20 minutes.

Lift chicken so that juices run back into pan and transfer chicken to a platter. Cover chicken loosly with foil; set aside. Pour off fat from pan, leaving juices; discard fat. Heat juices over med-high heat, slowly adding white wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minites. Serve chicken with pan sauce.