Amy's Roast Chicken

Preheat over to 475 F. 

• 4 lb whole chicken
• Pepper/Salt
• 2 Cloves Chopped Garlic (Split)
• 6 Russet Potatoes
• Celery
• 2 Carrots
• 1/2 Onion
• Olive Oil
• Lemon Juice

Rub salt and pepper on inside of chicken. Rub thyme on inside of chicken. Rub sprig of rosemary on inside of chicken, "and go ahead and leave that sprig in there." Rub 1 clove chopped garlic inside the chicken. Rub outside of chicken with olive oil, pepper and salt.

Dice potatoes, celery, carrots and onion. Cover in olive oil, 1 clove chopped garlic, pepper and salt. Place in bottom of heavy 13 x 9 pan. Nestle whole chicken gently into the pan. Sprinkle lemon juice on the chicken. Leave pan uncovered.

Place pan in oven for 25 minutes. Reduce heat to 400 F and continue to cook for 45 minutes longer. Use thermometer to check meatiest part of the chicken (160 F). 

Done!