Lemon Garlic Roasted Chicken

What you need:

• 2 onions, quartered
• Celery, diced
• 4 to 6 carrots, diced
• 1 (5 to 6 lb.) roasting chicken
• Salt and pepper, to taste
• 1 bunch each fresh thyme, sage, and rosemary
• 4 lemons
• 3 heads of garlic, cut in half across
• 2 tbsp. butter, melted

Directions:

1. Preheat your oven to 425* and place veggies in the bottom of a large roasting pan.
2. Prepare your chicken by removing the giblets and rinsing it. Pat dry and place in roasting pan.
3. Salt and pepper chicken (inside and out). Stuff with herbs, 1 lemon (cut up), and 2 halves of garlic.
4. Brush the outside with melted butter and sprinkle with more salt and pepper. Tie the legs together with kitchen twine.
5. Cut 2 lemons in quarters and place around chicken with the rest of your garlic halves.
6. Cook for 1 1/2 hours until chicken is cooked all the way through.
7. Slice and garnish with additional lemon, sliced, veggies, and garlic.

Recipe from Beantown Baker