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1
Preheat over to 425.
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2
In a small bowl, combine the sage, parsley, thyme, salt and pepper, set aside.
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3
Starting at the large opening of the chicken and working back over the breast, run your fingers between the skin and the meat to create a pocket over each side of the breast.
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4
Slip 1/4 of the herb mixture into each pocket, massaging the herbs into the meat but taking care not to tea the skin.
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5
Make a small slit in each thigh.
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6
Separate the skin from the meat by again running a finger through the slits and working the skin loose.
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7
Slip the remaining spice mixture into the thigh pockets, again massaging the herbs into the meat without breaking the skin.
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8
Finally, squeeze the lemon juice into the larger cavity of the bird and rub your hands over the interior to coat it with the juice.
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9
Place the lemon wedges, onion quarters, and celery inside the large cavity.
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10
Place the chicken breast-side up in a shallow roasting pan, broiler pain, or baking dish fitted with a rack or other device designed to keep it out of the rendered fat that will pool in the pan.
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11
Roast until golden brown and an instant-read meat thermometer inserted into the thickest par of the thigh registers 165 F, about 1 hour and 30 minutes.
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12
Let stand 5 minutes at rom temperature before carving.
