Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) black pepper
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary (or 1 teaspoon dried)
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. This is crucial for crispy skin!
  3. Rub the chicken all over with olive oil, salt, and pepper. Don’t be shy!
  4. Stuff the chicken cavity with lemon quarters, rosemary, thyme, onion, carrots, and celery.
  5. Truss the chicken legs with kitchen twine, if desired. This helps the chicken cook more evenly.
  6. Place the chicken on a roasting rack in a roasting pan. Roast for 15 minutes.
  7. Reduce oven temperature to 375°F (190°C). Continue roasting for 1 hour - 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
  9. Carve the chicken and serve!