1 whole chicken 3 -3 1/2 pounds
salt and pepper to taste
1 yellow onion cut in half
1/2 stalk of celery
2 cloves garlic, smashed
2 sprigs each fresh rosemary, thyme and oregano
1 tablespoon olive oil
1 tablespoon melted butter
Preheat oven to 350. Rinse the chicken and pat dry. If the chicken has the giblets and neck inside, remove those and lightly season the inside of the chicken with salt and pepper. Put 1/2 the onion, carrot, celery, lemon, garlic and fresh herbs inside the chicken. Tie the legs together with twine. slice the remaining onion and put it in a roasting pan sprayed with cooking spray. Put the chicken on this bed of onions.
In a small bowl, combine the olive oil and melted butter. Using a basting brush, brush every inch of the chicken with the mixture. Season the entire chicken with salt and pepper and bake on the middle oven rack for 1 hour and 15 minutes.
Turn up the oven temperature to 375 and cook for another 30 to 45 minutes. If the top still isn’t crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know the chicken is done when you pull at the leg and it feels ready to come off and the juices run clear when you pierce the skin with a knife.
Remove the chicken from the oven and cover it with foil in a loose tent shape. Let it sit for about 20 minutes so that the juices can settle into the meat. Serve with a side salad and an additional vegetable fo your choice. Enjoy!!