# What You’ll Need:
→ Poultry
01 - 1 whole chicken (3.3–4.4 lbs), giblets removed
→ Marinade & Seasonings
02 - 2 lemons (1 zested and juiced, 1 sliced)
03 - 4 garlic cloves, minced
04 - 1 handful fresh parsley, chopped
05 - 1 handful fresh thyme sprigs
06 - 2 tbsp fresh rosemary, chopped
07 - 1/4 cup olive oil
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper
→ Vegetables (optional)
10 - 2 carrots, cut into chunks
11 - 2 celery stalks, cut into chunks
12 - 1 onion, quartered
# Step-by-Step Guide:
01 - Set the oven to 400°F to reach the optimal roasting temperature.
02 - Combine olive oil, lemon zest and juice, minced garlic, chopped parsley, rosemary, salt, and pepper in a small bowl, mixing thoroughly.
03 - Pat the chicken dry. Gently loosen the skin over the breasts and spread half of the marinade underneath; rub the remaining marinade all over the exterior.
04 - Place lemon slices and thyme sprigs inside the chicken cavity, enhancing flavor internally.
05 - Arrange carrot chunks, celery pieces, and quartered onion at the bottom of a large roasting pan as a bed for the chicken.
06 - Set the chicken on the vegetable bed if used, breast side up.
07 - Secure legs together with kitchen twine and tuck wings underneath to ensure even cooking.
08 - Place the chicken in the preheated oven and roast for 1 hour and 20 minutes, until juices run clear and internal temperature reaches 165°F in the thickest thigh section.
09 - Allow the chicken to rest for 10–15 minutes before carving. Serve with pan juices and roasted vegetables if desired.
