Ingredients:
1 4-5lb Chicken
Onion
Lemon
Celery
Carrot
Garlic
Salt and Pepper
Directions:
Rinse and pat chicken dry. Season cavity w/salt and pepper. Stuff cavity with vegetables/lemon. Season all over w/salt and pepper. Tent with foil and roast @ 425'F for 45min. Remove foil and baste chicken. Roast @ 425'F uncovered for 30min. Baste chicken. Roast @ 425'F for 15min. Remove chicken and let rest for 15min. Carve.
Cut onion into eighths, quarter lemon, chop celery and carrot, slice garlic in half.
Remove giblets.
Rinse chicken inside and out. Pat the skin dry with paper towels.
On a clean work surface, set chicken down cavity side up.
Season inside of cavity with 2teas salt and 2teas pepper.
Stuff the cavity with the cut onion, lemon, celery, carrot, and garlic.
All of it won't fit, but that's okay. (that's what she said)
Transfer to a roasting pan, breast side up.
Liberally season ALL over with salt and pepper. (using a total of about 1Tbl salt and 1Tbl pepper)
Run your fingers between the skin and the meat to make a pocket.
Slide leftover vegetables/lemon underneath the chicken's skin.
Add all leftover lemon/vegetables around the chicken.
Tent chicken with foil.
Bake @ 425'F tented w/foil for 45min.
Take out of oven. Remove foil.
CAREFULLY tilt pan drippings into a measuring (or coffee) cup.
Baste by pouring drippings over the chicken.
Roast @ 425'F uncovered for 30min.
Baste.
Roast @ 425'F for 15min.
Remove chicken from oven and let rest for 10-15min.
Carve.
Plate up.
Cook's Notes:
Using herbs (instead of or in addition) to stuff the cavity or to stuff under the skin would add great flavor. Sage, Thyme, and/or Parsley are my top 3 suggestions.
I would have tied the chicken's back legs (drumsticks) together with kitchen twine, but didn't have any on hand.
I don't have a traditional roasting pan, so instead I used a shallow, circular corningware dish.
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