I first learned of this recipe from watching Meghan, with Love (Season 2, Episode 4) on Netflix
So flavorful!
5-to 6-lb. roasting chicken
olive oil, as needed
kosher salt, to taste
freshly ground black pepper, to taste
6 thick whole carrots, halved and cut into 2-inch pieces (or more)
1 yellow onion, peeled and quartered
5 stalks celery, cut into 2-inch pieces
1 large garlic bulb, halved (or 2 small)
olive oil, as needed
1/2 bunch fresh thyme (half of plastic grocery store container)
kosher salt, to taste
freshly ground black pepper, to taste
1 garlic bulb, halved
few sprigs fresh sage leaves
few sprigs fresh rosemary
2 dry bay leaves, divided
1/2 lemon (sliced in half)
4-6 tablespoons unsalted butter, softened, to taste
kitchen twine
Preheat the oven to 425 degrees.
Pat the outside of the chicken dry. Allow chicken to temper on the counter while you prepare your vegetables.
Arrange the vegetables in the bottom of Dutch oven or roasting pan and drizzle with olive oil, season with salt and pepper; toss to coat. Nestle bulb(s) of garlic in with the vegetables along with the thyme sprigs.
Pat dry chicken again with a paper towel. Drizzle the chicken with olive oil and liberally season the cavity and the outside of the chicken with salt and pepper.
Stuff the cavity with 1 halved bulb of garlic, fresh sage, rosemary, fresh bay leaf, and 1/2 of a lemon (squeeze out juice).
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Breast-side up, gently work to release the skin from the meat of the bird (make a few slits, if needed). Spread the butter between the skin and the meat and all over the exterior of the bird.
Tuck the last bay leaf under the skin of the bird.
Place seasoned and tied chicken on top of the vegetables breast-side up.
Roast the chicken for 60-90 minutes (do not cover), legs toward the back of the oven, until the internal temperature is 165 degrees or until the juices run clear when you cut between a leg and thigh.
Allow chicken to rest for 15-20 minutes before carving and serving.