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1
Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your hand under it.
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2
Rub the chicken flesh lightly with salt, and slide the herbs under the skin.
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3
(You should be able to see them through the skin.)
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4
Place all the lemon in the chickens cavity, and cover the chicken in plastic wrap or foil.
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5
Refrigerate overnight.
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6
Heat oven to 400 degrees.
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7
Lightly coat the bottom of a roasting pan with olive oil.
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8
Unwrap the chicken and place it breast side up in the pan, surrounded by any vegetables to be roasted.
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9
Drizzle the vegetables with oil, turning them to coat well.
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10
Roast for 20 minutes, then baste the chicken and vegetables with pan juices.
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11
If there are no juices, add 1/4 cup water to the pan, scraping the bottom, and baste.
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12
Reduce temperature to 325 degrees.
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13
Continue basting every 10 to 15 minutes until the juices run clear when the chicken is pierced at the thigh, about 20 minutes to a pound.
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14
Roast vegetables until browned and caramelized, removing when cooked to taste.
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15
Transfer the chicken to a platter and keep warm.
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16
Remove the lemon from the cavity and place in the roasting pan, mashing it a bit to release the juices.
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17
Place pan on low heat and add the chicken stock, scraping the bottom of the pan.
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18
Carve the chicken, adding any juices to the pan.
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19
Pour the hot juices into a pitcher or gravy boat.
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20
Serve the chicken and vegetables, passing the juices separately.
