whole roasted chicken

Ingredients

• 1 whole chicken (about 3-4 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut in half
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped

Instructions

1. Preheat oven to 425°F (220°C).
2. Pat the chicken dry with paper towels – this helps with crispy skin.
3. Rub the chicken all over with olive oil, then season generously with salt and pepper.
4. Stuff the cavity of the chicken with the quartered lemon and onion.
5. Arrange the chopped carrots and celery around the chicken in a roasting pan.
6. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
7. Let the chicken rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird.

Notes

• For extra crispy skin, you can spatchcock the chicken (remove the backbone) before roasting.
• A roasting rack is recommended to elevate the chicken and allow for even cooking.
• To check for doneness, insert a meat thermometer into the thigh – avoid touching the bone.
• Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Slice thinly against the grain for best results.