Ingredients:

  • 1 whole chicken (about 4-5 pounds or 1.8-2.3 kg)
  • 3 tablespoons unsalted butter, softened (42 g)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) (3 g)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) (3 g)
  • 1 lemon, halved
  • 4 cups celery stalks, chopped into 1-inch pieces (approximately 500 g)
  • 1 cup carrots, sliced (approximately 120 g)
  • 1 medium onion, diced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (3 g)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, combine softened butter, salt, pepper, thyme, and rosemary; mix well.
  4. Rub the herb butter mixture all over the chicken, including under the skin.
  5. Stuff the cavity of the chicken with lemon halves and any remaining herbs.
  6. In a large bowl, toss chopped celery, carrots, and onion with olive oil, garlic powder, salt, and pepper.
  7. Spread the vegetable medley evenly in the roasting pan.
  8. Place the seasoned chicken on top of the vegetables in the pan.
  9. Roast the chicken for 1 hour 15 minutes, basting halfway through.
  10. Use a meat thermometer to check for doneness (internal temperature should reach 165°F or 74°C).
  11. Remove the chicken from the oven; cover with foil and let rest for 10-15 minutes before carving.
  12. Serve the chicken with roasted celery and carrots.