This roasted chicken recipe may be the most useful recipe you'll ever find. It's a meal on its own or the start of any recipe that calls for cooked chicken--perfect for meal-prepping lunches or dinners to have throughout the week.
Position rack in the bottom third of oven; preheat to 375 degrees F.
Combine butter, 1 tablespoon herbs, 1/2 teaspoon salt and pepper in a small bowl. Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on.
Roast the chicken for 1 hour. Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165 degrees F, 6 to 10 minutes.
Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and 1/2 teaspoon salt.
Equipment: Kitchen string
4 lean protein, 1 fat, 1 vegetable
First time cooking a whole chicken. This turned out great!