Whole Roast Chicken

A basic roast chicken recipe can be most useful to have on hand.  A roast chicken is a meal on it's own or the start of any recipe that calls for cooked chicken.  

2 tablespoons of unsalted butter, softened
2 tablespoons of chopped fresh herbs, such as sage, rosemary, thyme
1 teaspoon kosher salt
3/4 tsp ground pepper
1 4- to 5-pound organic chicken
1 small lemon, halved crosswise
1 medium head of garlic, halved crosswise
3 medium carrots, cut into 3-inch pieces
3 stalks of celery, cut into 3-inch pieces
1 large onion, thinly sliced

1. Position rack in the bottom third of oven; preheat to 375 degrees.

2.  Combine butter, 1 tablespoon herbs, 1/2 tsp salt and pepper in a small bowl.  Loosen the skin from the breasts with your fingers and spread butter mixture under it.  Place the lemon and garlic in the cavity.  Tie the legs together with kitchen string.  Place carrots, celery, and onion in a large broiler-safe pot.  Put chicken breast-side up on top of vegetables and put the lid on. 

3.  Roast the chicken for 1 hour.  Increase oven temperature to broil.  Uncover and broil until golden brown, about 6 to 10 minutes.  A thermometer inserted in a thigh without touching bone should register 165 degrees.  

4.  Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving.  Serve sprinkled with remaining herbs and 1/2 tsp of salt.