Savory Herb Roasted Chicken Flavorful Dinner Delight

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 whole lemon, zested and quartered
• 4 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 whole onion, quartered
• 2 stalks carrots, cut into chunks
• 2 stalks celery, cut into chunks

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix the olive oil, rosemary, thyme, parsley, minced garlic, lemon zest, salt, black pepper, and paprika to create a herb paste.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Gently loosen the skin of the chicken without tearing it, and rub half of the herb paste directly under the skin, coating the breast and thighs for deeper flavor.
5. Rub the remaining herb paste all over the outside of the chicken.
6. Stuff the cavity of the chicken with the quartered lemon and onion, and tuck the wings behind the back.
7. Place the chopped carrots and celery around the chicken in the roasting pan. This will create a flavorful bed for the chicken to roast on.
8. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through for a crispy skin.
9. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps retain the juices.