This universally beloved dish makes a wonderful, casually elegant focus for a meal to share with friends and family. And, as much as we love to cook for others, it is always lovely to have leftovers to eat cold with mustard the next day.
Ingredients
INGREDIENTS
carrots
celery stalks
garlic cloves
ground black pepper
lemon
Low-sodium chicken broth
Onions
roaster chicken
Salt
sprigs fresh rosemary
springs fresh thyme
unsalted butter
Directions
DIRECTIONS
Preheat the oven to 350°F.
Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add the garlic, half the onion, half the carrots and half the celery
Pat the chicken dry with paper towel. Season the inside of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Fill the cavity with the cooked vegetables, thyme and rosemary sprigs. Cut the lemon in half
Roast the chicken in the middle of the oven 30 minutes. Squeeze juice from the remaining lemon half over the chicken and roast 30 minutes longer. Continue roasting chicken, basting every half hour or so with pan juices, until an instant read thermometer inserted into the thickest part of the thigh registers 165°F, about 1 1/2-1 3/4 hours longer. Remove from the oven and let chicken rest 10-15 minutes before carving. Strain the pan juices and discard any fat from the top
