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1
Preheat your oven to 350 F. First, youll want to rinse the chicken and remove giblets and such from the cavity if you bought a chicken with them.
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2
Set the chicken aside.
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3
Remove the paper from 3 or so cloves of garlic.
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4
Now, stuff the cavity of the chicken with the garlic and the quartered lemon and onion as well as a couple sprigs each of rosemary and thyme.
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5
Next, youll finely chop about 2 tablespoons each of rosemary and thyme and put them in a small bowl.
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6
Do the same to another 3 cloves of garlic (you can use more depending on your taste), and throw that in with the herbs.
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7
Then drizzle in about a tablespoon of olive oil.
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8
Add some salt and pepper to taste.
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9
Stir it all up so its all coated in olive oil.
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10
Now, you get to get your hands dirty!
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11
Rub the mixture all over the outside of the chicken.
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12
Arrange the celery and carrots in the bottom of a 13x9 pan and place the chicken on top of that, breast side down.
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13
Pour some chicken broth in the bottom of the pan, enough to coat the bottom but not so much to cover the vegetables.
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14
Pop the pan in the oven and roast for about 3 hours, turning the bird every 45 minutes or so, first on its side, then the other side, then on its back.
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15
Turning it this way helps distribute the juices throughout the bird as it roasts.
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16
Add more chicken broth to the pan as needed.
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17
Theres nothing worse than dry chicken and the broth will help keep things moist.
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18
After about 3 hours a thermometer inserted in the thigh away from the bone should register 180 F. If so, remove pan from the oven and DONT carve it yet!
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19
If it hasnt reached 180 F keep it in the oven a few minutes longer.
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20
Let the chicken sit in the pan for about 10-20 minutes to allow the juices to settle before you carve otherwise youll lose all of those yummy, moist juices.
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21
After 10-20 minutes, carve, serve and enjoy!
