Nothing nicer than a cool breeze, cuddling on the couch and the smells of a chicken roasting in the oven. Come with me for a ride to comfy town!

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One of the most appealing thing's about roasted chicken is that it truly is one of those prep for a minute and let the oven do all the work kind of meals.

WHAT YOU'LL NEED:

1 Roasting chicken, 2 Whole lemons, Thyme, Oregano, Rosemary, S/P, Butter, Olive oil, 3 ribs of celery (chopped), 1 Medium onion, 6 Carrots (chopped) and 4 Medium russet potatoes (chopped)

PUTTING IT ALL TOGETHER:

Wash the chicken thoroughly inside and out and set aside on some paper towels, chopped all of your vegetables in one inch pieces, place in bowl and toss with enough olive oil to coat and about a tsp of each of the seasoning's (use your own taste on the s/p), place all the vegetables in a roasting/baking pan and squeeze the juice of one lemon over top of them (save the lemon), put the lemon halves (one whole lemon from squeezing the juice over the vegetables and now the second lemon cut in half and kind of give it a squeeze as you are putting it inside the chicken, bathe the chicken in softened butter (only on top) sprinkle with about a tsp each of Thyme, Rosemary and Oregano with a sprinkle of s/p. Place the chicken on the vegetables and cook in a 375 degree oven for about an hour and a half, you want the juices of the chicken to run clear and the veggies to be fork tender. Let sit on counter for ten minutes, cut and serve... Enjoy!

****If you want to make a pan juice or gravy, remove chicken and veggies and add about a cup of chicken stock to the pan, set on medium low burner and stir with a whisk until the bits from the pan have incorporated with the stock, if you want to thicken it a little mix a Tbs of butter and flour together and add to pan, simmer for about five minutes or until it reduces by a third or so.