• 1 (4 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 lbunch of chopped fresh herbs
• 1 small yellow onion, quartered
• 1 lemon, halved
• 1 head of garlic, cut in half
• 2 Tablespoons butter, melted
• 4 carrots cut into 2-inch chunks
• 1 yellow onion, thickly sliced
• 1 head of celery or bulb of fennel, tops removed, and cut into pieces
• Olive oil

Preheat the oven to 425 degree F.

Remove the chicken giblets and neck from the inside of the chicken. Rinse the chicken inside and outside. Dry outside skin completely.

Salt and pepper the inside of the chicken very liberally. Stuff the cavity of the bird with the fresh herbs, quartered onions, lemon halves and garlic head. Tie the legs of the bird together with kitchen twine and tuck the wing tips under the bird. Melt the butter and brush the outside of the chicken with all of the melted butter, this is what will crisp up the skin and create the golden brown color. Sprinkle the skin with any left-over chopped herbs, and a little salt and pepper.

Take your roasting pan and place the chopped carrots, onion and celery or fennel in the bottom of the roasting pan in a single layer. Toss with olive oil, salt and pepper and any left over fresh herbs. Place your stuffed chicken on top of the vegetables, breast side up.

Roast the chicken in the oven for 1 1/2 hours or until juices run clear when you make a cut between the leg and thigh. Take chicken out of the oven and place a sheet of tin foil covering the bird for about 20 minutes to rest and redistribute the juices. (Prevents dry chicken syndrome.)

Slice the chicken and serve with the vegetables.