Ingredients:

  • 1 (4 lb / 1.8 kg) whole roasting chicken, giblets removed
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 1 tsp (6 g) celery salt
  • 1 tbsp (6 g) fresh rosemary, finely chopped
  • 1 tbsp (3 g) fresh thyme leaves
  • 1 tsp (2 g) cracked black pepper
  • ½ tsp (3 g) garlic powder
  • 4 stalks (120 g) celery, cut into 2-inch chunks
  • 1 large (150 g) yellow onion, quartered
  • 3 medium (120 g) carrots, cut into chunks
  • 1 medium (100 g) lemon, halved
  • 1 head (50 g) garlic, halved crosswise
  • 1 small bunch (10 g) fresh parsley

Instructions:

  1. Pat the chicken completely dry inside and out using paper towels to ensure a crisp crust.
  2. In a small bowl, whisk together olive oil, celery salt, rosemary, thyme, pepper, and garlic powder into a thick paste.
  3. Massage the herb mixture under the skin of the breast and all over the exterior of the chicken.
  4. Scatter celery chunks, quartered onion, and carrots in the bottom of the roasting pan to create a vegetable rack.
  5. Stuff the lemon halves, halved garlic head, and fresh parsley into the chicken cavity.
  6. Use kitchen twine to tie the legs together and tuck the wings under the body to ensure even cooking.
  7. Place the chicken on the vegetable rack and roast at 425°F (218°C) for 20 minutes.
  8. Reduce oven temperature to 350°F (175°C) and roast for an additional 60-80 minutes until skin is deep mahogany brown and juices run clear.
  9. Verify the internal temperature with a meat thermometer before removing from the oven.