Ingredients:
1 whole chicken
Sea Salt and Pepper
Paprika
Garlic Powder
Chopped Celery
Chopped Carrot
Thick cut wedges white onion
1 head of garlic smashed
2 lemons
- Remove giblets from chicken
- Rub a thick, even coating of spices all over outside of chicken
- Cover with plastic wrap and let it sit in the refrigerator for one hour
- In a large mixing bowl add all vegetables and garlic and toss in about 2 tbsp of olive oil, rosemary and fennel
- Repeat step 3 to completely coat vegetables
- Lay out vegetables evenly in a roasting dish and lay out chicken over vegetables
- Insert one whole lemon halved into chicken cavity and secure legs with kitchen string
- Squeeze a second lemon over vegetables and add to the roasting pan
- Cook chicken at 450 degrees for about an hour until your chicken is 165 degrees and your juices run clear – cooking time may vary depending on the size of the chicken