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What You’ll Need:

  • one whole chicken
  • small onion
  • 1-2 stalks celery
  • 1/2 lemon
  • herbs de provence or rosemary and sage
  • salt

Directions

  1. Preheat over to 450 degrees.
  2. Squeeze lemon juice over the chicken and in the cavity.
  3. Combine herbs and salt (mix enough to sprinkle heavily over the chicken and in the cavity).
  4. Sprinkle cavity and skin with salt/ herb mixture.
  5. Cut onion in half and place into the cavity along with the celery stalks and the lemon half.
  6. Place chicken, breast-side up, into a roasting pan.
  7. Place chicken in 450 degree oven for 10-15 minutes.
  8. Reduce heat to 350 degrees and roast for 20 minutes per pound.
  9. Begin checking for doneness 20 minutes or so before expected time.

Note: USDA safe temperature for chicken is an internal temperature of 165 degrees. A meat thermometer inserted into the thickest part of the thigh (without touching bone) is the safest way to measure this.

Variations

  • Instead of salt and pepper use 1/4C paprika, 1t celery salt, 1/2 t garlic powder.
  • Oil the roasting pan. Lay whole or half carrots, celery stalk and/ or onion wedges in the bottom. Place whole chicken on them and roast.
  • Wedge your fingers under skin and tuck in some tabs of butter before roasting.
  • Place a quartered lemon and two smashed garlic cloves into the chicken cavity before roasting.