1 whole chicken
1 or 2 celery stalks, cut up 2-3" pieces
1 med onion chopped
1 carrot chopped
1 Tbsp garlic granules (or 3-4 fresh cloves minced)
1 Tbsp Thyme
1 Tbsp Oregano
1 Tbsp Parsley
1 Tbsp Salt
1 Tbsp Pepper
olive or vegetable oil
Preheat the oven to 425 degrees. Rinse the chicken and throw the innards into your freezer to add to homemade chicken broth. Loosen the skin on the breasts, being careful not to tear it. Chop up your veggies and place in the bottom of a roasting pan with a rack. Mix the next 6 ingredients together to make a 'rub'. Take about one or two tablespoons of the spice rub and push it up & under the skin of the chicken, rub it around under there. Drizzle the oil all over the chicken and the remaining spices over the outside of the chicken. Place chicken in a roasting pan on top of the rack, breast side up & cover. Roast the chicken for an hour to 1 hour and 15 minutes (depending on size) or until an instant-read thermometer inserted into the thigh reads 165°F. Don't poke too many holes with the thermometer, you don't want the juices to leak out.
Remove the roasting pan from the oven, carefully lift out the rack with the roasted chicken on it and transfer the bird to a clean cutting board. Let it rest, covered with foil, for about 10 minutes before carving.
Here is a picture of mine going into the oven. Sorry its blurry, lol.
I don't have any "after" pictures because it was so tender it fell off the bones, lol. As of today the bones are picked clean & are resting in the freezer. I am going to take most of the chicken that is left & make some chicken pot pies for future dinners. I hope the freezer is up for it.
Thanks for reading, have a nice week!