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1
Preheat the oven to 400 degrees F. Rinse the chicken and pat dry, then place it in your roasting pan.
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2
Roughly chop the vegetables (cut onion into about 6 pieces, cut carrot and celery into about 8).
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3
Quarter the lemons, leaving peel on.
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4
Do not chop garlic, but leave cloves whole.
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5
Rub the chicken with the olive oil, then sprinkle with salt and pepper.
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6
Begin to stuff cavity with vegetables and lemons, alternating the different ingredients so you dont get strong pockets of one flavor or another.
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7
I usually go: onion, carrot, celery, lemon, garlic, onion, carrot, celery...
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8
Fill the cavity about 90% full you dont want to pack the aromatics in so tightly that they dont have room to move around a bit.
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9
If you have leftover vegetables, you can roast them on the bottom of the pan with the chicken.
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10
Roast for 20-25 minutes at 400F, or until the skin just begins to darken.
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11
Turn heat down to 325F and roast another hour to 90 minutes, depending on the size of your bird.
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12
Let the chicken rest for 5-10 minutes before carving.
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13
While resting, it will let off quite a bit of juice, which you can return to the pan for extra gravy!
