Instructions: 1. Brush bird with oil or butter. In a small mixing bowl combine basil, oregano, parsley, onion salt, and marjoram; crush slightly. Rub onto bird. Tie legs together, pull neck skin to back and twist wing tips under.

2. Place bird, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F).

3. Cover, then let stand 15 minutes before carving. If desired, garnish with apple wedges and celery leaves.

Makes 6 servings.

Roast Herbed Quail: Prepare Roast Herbed Chicken as above, except substitute eight 4- to 6-ounce plucked quail for chicken. Tie legs of each quail together. Omit pulling neck skin to back. Twist wing tips under. Place on a rack in a shallow roasting pan; cover loosely with foil. Roast in a 375 degree F oven 40 to 50 minutes or until drumsticks move easily in their sockets and quail is 180 degree F.

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