Perfect Roast Chicken

Perfect Roast Chicken

1 Coleman Organic* fresh whole chicken (from 3V2 to 5 pounds)
2 medium onions
2 carrots
2 stalks celery

1 bulb of garlic
Olive oil
Sea salt and freshly ground black pepper
1 lemon

1 small bunch of fresh thyme, rosemary, bay, or sage, or a mixture

Take the chicken out of the refrigerator 30 minutes before it goes into the oven.
Preheat the oven to 475°F.

Wash and roughly chop the vegetables (no need to peel them). Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables and garlic into the middle of a large roasting pan and drizzle with olive oil.

Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.

Place the chicken on top of the vegetables in the roasting pan and put it into the preheated oven. Turn the heat down immediately to 400°F and cook the chicken for 1 hour 20 minutes, or until the internal temperature is 165°F.

Note: Cooking time varies depending on the size of the chicken.

Baste the chicken with pan juices halfway through cooking. When cooked, take the pan out and transfer the chicken to a board to rest for 15 minutes or so. Cover with aluminum foil and a kitchen towel until serving. Makes 4-6 servings.