1 whole chicken (3 1/2 lb)
3 tablespoons soy sauce (sub Tamari for gluten free)
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons summer savory
2 garlic cloves, pressed
1 lemon, quartered
Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry.
Place chicken, breast side up, on a rack in a shallow roasting pan.
Blend soy sauce, lemon juice, olive oil, summer savory and garlic. Brush chicken cavity and skin thoroughly with mixture, then place lemon wedges in cavity.
Brush with soy-lemon mixture every 30 minutes while cooking.
Roast at 350F for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185°F.
Remove chicken from oven and let stand 10 minutes before carving.