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