Herb Roasted Chicken

This is my favorite recipe that I submitted to the Loch Lomond ward cookbook. Some of you don't have that book, and this is SO GOOD I wanted to post it.
Warning: you might get addicted!

1 whole broiler chicken
2 Tb. melted butter
2 cloves minced garlic

1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. ground sage
1/2 tsp. dried thyme
1/4 tsp. lemon pepper seasonings

Rinse chicken and pat dry with paper towel. Skewer neck skin to back; tie legs to tail. Twist wings under back.

Place chicken breast side up in roasting pan. Brush with melted butter and rub garlic over bird.

Mix all other ingredients in small bowl, rub (or sprinkle) herbs onto chicken.

Roast uncovered in a 375 degree oven for 1 1/4 hour, or until drumsticks move easily in their sockets and juice runs clear.

Remove from oven, cover with foil and let stand for 10 minutes before carving.