-
1
Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
-
2
Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
-
3
Generously salt and pepper the chicken, inside and out.
-
4
Stuff the cavity with sprigs of thyme and rosemary (or tarragon), quartered lemons, and garlic.
-
5
Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
-
6
Brush outside of chicken with melted butter, and sprinkle generously with additional salt and pepper.
-
7
Place onions, celery, carrots, and potatoes evenly around the chicken; drizzle with olive oil and toss gently to coat.
-
8
Roast the chicken for about 45 minutes, or until chicken is nicely browned.
-
9
When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 45 minutes (for a 1 1/2 hours cooking time), or until juices run clear when you cut between a leg and thigh.
-
10
Remove chicken and vegetables from oven to a platter and cover with aluminum foil; let rest for 20 minutes.
-
11
Before serving, remove the herb stuffing from inside the bird, discard.
-
12
Slice the roast chicken, and serve with the vegetables.
-
13
This is a great Sunday dinner to be enjoyed with a good bottle of wine and a buttered baguette or fresh baked rolls.
-
14
Bon appetit!
