Lemon Herb Roasted Chicken

Ingredients

• 1 whole chicken (4-5 pounds)
• 2 lemons
• 1 head of garlic, halved crosswise
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped

Instructions

1. 1

   1. Preheat oven to 425°F (220°C).

2. 2

   2. Remove giblets from chicken cavity and pat the chicken dry with paper towels.

3. 3

   3. Zest one lemon and combine the zest with olive oil, rosemary, thyme, parsley, salt, and pepper in a small bowl.

4. 4

   4. Cut both lemons in half. Squeeze the juice from one lemon into the herb mixture and mix well.

5. 5

   5. Place the squeezed lemon halves, the remaining lemon halves, half of the garlic head, and a few sprigs of herbs inside the chicken cavity.

6. 6

   6. Gently loosen the skin over the chicken breast and rub some of the herb mixture under the skin.

7. 7

   7. Rub the remaining herb mixture all over the outside of the chicken.

8. 8

   8. Place the onion, carrots, celery, and remaining garlic in a roasting pan, and place the chicken on top, breast side up.

9. 9

   9. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

10. 10

    10. Let the chicken rest for 15 minutes before carving.

11. 11

    11. Serve with the roasted vegetables and pan juices.