- 1 large carrot, halved lengthwise and cut into thirds
- 1 stalk celery, cut into large thirds
- 1 – 2-4 pound whole chicken, giblets removed and patted dry
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon grated lemon zest
- 3 tablespoons olive oil
- freshly cracked black pepper
For the Cavity
- 1 head garlic, top sliced off
- 1/2 yellow onion, cut into 2 large pieces
- 1 lemon, cut in half
- 4–6 sprigs fresh thyme
- Preheat oven to 400 degrees.
- To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.
- Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.
- Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.
- Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.
- Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.
- Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.
- Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.
- Carve the chicken and serve with the pan drippings or reserve the pan drippings to make homemade chicken gravy.
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