Ingredients
One 2 1/2-3 lb. organic chicken
3 carrots
2 celery stalks
1 yellow onion
2 cloves of garlic
fresh thyme, sage and rosemary
1 lemon halved
chicken stock
extra virgin olive oil
paprika
sea salt and black pepper to taste
Preparation
Chop the celery, carrots and onion and place in roasting pan. Preheat the oven to 450 degrees. Pat dry the bird. Salt and pepper inside and out. Place the herbs and garlic inside the cavity. Place the bird on in the roasting pan with vegetable surrounding it. Squeeze on half of the lemon on the chicken. Stick the lemon in the cavity. Drizzle olive oil over everything. Dust the top with paprika. Place in the oven, basting every fifteen minutes with the stock. Remove around 1 hour and 15 minutes later or until juice runs clearwhen pierced.
