Ingredients:

  • 1 whole chicken (about 3-4 pounds/ 1.3 - 1.8 kg), giblets removed
  • 2 tablespoons (30 ml) olive oil
  • 1 lemon, halved
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) dried Italian herb blend (or a combination of rosemary, thyme, oregano)
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • Optional: 1 onion, quartered, for roasting bed
  • Optional: 2 carrots, chopped, for roasting bed
  • Optional: 2 celery stalks, chopped, for roasting bed

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels.
  3. In a small bowl, whisk together olive oil, garlic, Italian herbs, salt, and pepper.
  4. Rub the herb mixture all over the chicken, inside and out. Squeeze one lemon half over the chicken, inside and out. Place the remaining lemon half inside the chicken cavity.
  5. Place quartered onion, chopped carrots, and celery stalks at the bottom of the roasting pan (optional).
  6. Place the chicken on top of the vegetables (or directly in the roasting pan if not using vegetables).
  7. Roast for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.