Easy Roast Chicken


1- 5 to 5.5 lb whole chicken
1 large onion, quartered
baby carrots
2 celery stalks, cut in thirds
2 lemons, quartered
herbes de provence
a few fresh rosemary sprigs
olive oil
salt & pepper


Preheat your oven to 375 degrees.
Rinse the chicken and pat dry with paper towels. Place one of the lemons, the onion, a couple handfuls of baby carrots and the celery in the bottom of a roasting pan. Place the chicken on top of the veggies.
Rub olive oil all over the chicken then season generously with the herbes de provence, salt and pepper. Place the second lemon and a couple sprigs of rosemary into the cavity of the chicken.
Rough chop the last sprig of rosemary and sprinkle over the top of the chicken.
Roast for approx. 2 hours or until the internal temp of the breast is 180 degrees and the thigh around 190 degrees. Allow to rest for 10 minutes before carving.


Roast Chicken, its one of those dishes thats a basic in the kitchen. It takes just a few minutes of prep but the results are absolutely amazing! That gorgeous crisp perfectly seasoned skin and the moist meat, this chicken is to die for! I dare you to pull that beauty out of the oven and not “taste test” a few pieces as you carve it up for dinner. The chicken rests on a base of onion, carrots and celery. Rubbed down with olive oil and seasoned with herbes de provence, salt, pepper and fresh rosemary. Simply divine!


Sunday, March 9, 2014 - 7:56am


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