Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 1 3- to 4-pound chicken
  • 2 lemons
  • cut in half
  • divided
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 head garlic
  • cut in half
  • 10 sprigs fresh thyme
  • 8 red bliss potatoes
  • cut in half
  • 1 bunch carrots
  • peeled and roughly chopped
  • 4 stalks celery
  • washed and chopped

Instruction

  • Preheat oven to 425°F
  • Wash and dry the bird then drizzle with EVOO and rub with a lemon half
  • Rub the bird with the mustard then season with salt and pepper
  • Stuff the cavity with both halves of the garlic, the remaining lemon halves and the thyme
  • Place all the vegetables in a bowl and season with oil and salt and pepper
  • Place in the bottom of a roasting tray or large, ovenproof skillet
  • Place the chicken upside down on top of the vegetables so the dark meat is facing up and place in the oven
  • After 20 minutes, turn bird over and roast another 40-60 minutes, until the skin is nice and golden brown
  • Let rest for a few minutes then remove the garlic and lemons from the cavity, squeezing the lemon juice over the bird before serving
  • Tip: Take any leftover meat off and refrigerate it overnight
  • The next day, dice some red onions and celery, and mix with some mayo, a touch of Dijon, a squeeze of lemon and some salt and pepper
  • Dice the leftover chicken and toss it with the veggies to make a delicious chicken salad
  • You can also take all the bones and any leftover vegetables and cover them with water
  • Simmer for 45 minutes to make a flavorful chicken stock for soups and sauces