Ingredients
Method
- Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels inside and out. Let it sit at room temperature for 15 minutes.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, salt, pepper, and paprika to make an herb oil.
- Carefully loosen the skin over the breast and thighs by gently sliding your fingers underneath. Rub about half the herb oil directly onto the meat under the skin.
- Rub the remaining herb oil all over the outside of the chicken. Squeeze lemon juice into the cavity and place the squeezed lemon halves inside along with some herb stems if you have them.
- Scatter the quartered onion and chopped celery in the bottom of a roasting pan. Place chicken breast-side up on top of the vegetables.
- Roast for 20 minutes at 425°F, then reduce temperature to 375°F (190°C) and continue roasting for 45-55 minutes more, until internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Let chicken rest for 10 minutes before carving. The skin should be golden brown and crispy. Serve with the roasted vegetables from the pan.
Notes
For extra crispy skin, place the chicken on a wire rack set over the roasting pan. Save the pan drippings for gravy or to drizzle over vegetables. Leftover chicken keeps in the refrigerator for 3-4 days and makes excellent soup or sandwiches.