Ingredients:

  • 1 whole chicken (approx. 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 2 tablespoons olive oil
  • 1 large lemon, quartered
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. Pat the chicken dry inside and out with paper towels.
  2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the chicken, including under the skin of the breast. Let the chicken rest, uncovered, in the refrigerator for at least 30 minutes.
  3. Place the lemon quarters, onion, carrots, and celery stalks inside the chicken cavity.
  4. Preheat oven to 425°F (220°C). Place the chicken on the roasting rack in the roasting pan.
  5. Roast for 30 minutes, then reduce oven temperature to 375°F (190°C). Baste the chicken with pan juices every 20 minutes.
  6. Cook until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  7. Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
  8. Carve the chicken and serve with your favourite sides.