Plus additional vegetables for the panpotatoes, carrots, celery, onions, etc as desired
Preheat oven to 425°F.
Prepare chicken, discarding or reserving the extras for another use. Pat dry with paper towels.
Sprinkle the cavity well with salt and pepper. Fill with lemon slices, onions, garlic and celery leaves. Tie legs together with kitchen twine.
Arrange various vegetables around the chicken, for roasting as a side dish. I used 3-4 potatoes chopped up into bite sized pieces. Season with spices as desired.
Generously rub softened butter over the entire exterior of your chicken. Sprinkle with salt and pepper.
If you have a leave in meat thermometer, now is when you should insert it. I prefer to insert mine into the white meat vs dark. Just be sure to insert it in the thickest section and away from any bones as that will alter the temperature.
Roast at 425°F for 15 minutes. Reduce temperature to 350°F and cook for an additional 45-60 minutes or until temperature registers 170°F or higher.
Allow chicken to rest for at least 10 minutes prior to slicing into. Enjoy!
Recipe source: Julia’s Kitchen Wisdom by Julia Child