Sunday Roast Chicken
- One 2 1/2-3 lb. organic chicken
- 3 carrots
- 2 celery stalks
- 1 yellow onion
- 2 cloves of garlic
- fresh thyme, sage and rosemary
- 1 lemon halved
- chicken stock
- extra virgin olive oil
- paprika
- sea salt and black pepper to taste
- Chop the celery, carrots and onion and place in roasting pan. Preheat the oven to 450 degrees. Pat dry the bird. Salt and pepper inside and out. Place the herbs and garlic inside the cavity. Place the bird on in the roasting pan with vegetable surrounding it. Squeeze on half of the lemon on the chicken. Stick the lemon in the cavity. Drizzle olive oil over everything. Dust the top with paprika. Place in the oven, basting every fifteen minutes with the stock. Remove around 1 hour and 15 minutes later or until juice runs clearwhen pierced.
chicken, carrots, celery stalks, yellow onion, garlic, fresh thyme, lemon halved, chicken, extra virgin olive oil, paprika, salt
Taken from www.epicurious.com/recipes/member/views/sunday-roast-chicken-50015135 (may not work)