Serves 4
Ingredients
1 whole chicken
¼ cup oil (olive or vegetable)
½ fresh lemon
1 onion, quartered
1 stalk celery
1 carrot
1 bay leaf
2 garlic cloves
5 sprigs fresh thyme
5 sprigs fresh oregano
Salt and pepper to taste
Directions
Rinse and wash chicken. Dry with paper towels (important for crisp skin). Season chicken thoroughly with salt and pepper. Stuff cavity with carrot, onion, celery, lemon, and bay leaf. Place herb sprigs under the skin of breasts and truss the bird with butcher’s twine. Place chicken on rack and into a preheated 500° oven. Oven-sear for about 20 minutes. Lower heat to 350° and cook an additional 30-45 minutes, until a thermometer inserted into the thickest part of the meat reads 155°. Remove from oven and allow to rest for about 20 minutes before carving.