Roasted Chicken

Remove the giblets from your chicken and pat it dry. Pat your chicken dry and generously slather it with the olive oil or butter. Place your chicken in a ceramic baking tray. Mix your seasonings together and sprinkle over the chicken, rubbing it in with the fat. Roughly chop your carrots, celery, and onions and add that to the tray with the chicken. Add the garlic and cover the vegetables generously with more olive oil, seasoning, and lemon juice. Stuff half of the lemon inside the bird with the parsley and bake at 400°F for 1 hour 15 minutes to 1 hour 30 minutes, depending on the chicken's size. Use a meat thermometer to ensure it’s cooked through. Let it sit for 15 minutes without touching it and serve with the vegetables over rice.