Oven Roasted Chicken

Preheat oven to 450°F.
Add the carrots, celery and half the onion to a casserole baking dish that’s been brushed with olive oil, spread in an even layer, then set aside.
Add butter, grated garlic, lemon zest, half the salt and pepper to a small mixing bowl. Mix to combine, then set aside while you prepare the chicken.
Wash and dry your chicken well, then place it on a cutting board. Take half of the butter mixture and spread it evenly under the skin of each breast.
Stuff the other half of the onion, rosemary and thyme inside the cavity. Truss the chicken legs using kitchen twine.
Place the chicken on top of the veggies in the casserole dish and rub the olive oil all over the outside of the chicken. Sprinkle with the remaining salt and pepper.
Bake at 450°F for 15 minutes, then lower the temperature to 350°F. Roast the chicken for 70-80 minutes or until it reaches an internal temperature of at least 165°F when checked with a meat thermometer. The best way to check is to insert the probe into the thickest part of the chicken thigh. The juices should also run clear.
Baste the chicken 2-3 times during the roasting time. Once the chicken is cooked through, allow it to rest for 15 minutes before cutting up.
First cut off both wings and drumsticks, then the thighs. Slicing downward in the center, against the breastbone, slice each side whole, then cut each breast into slices. Arrange all the pieces on a serving platter and drizzle the pan juices all over the chicken.