Prep: 1. Preheat oven to 375. Grease a 9x13 baking dish 2. Cut lemon and onion in half. Slice one half of the onion. 3. Slice carrots and celery. Make: 1. Add carrots, celery and sliced onion into the pan. 2. Remove chicken innards, and place legs down in baking pan. 3. Put half the lemon and half the onion inside chicken and squeeze the other half lemon over top. 4. Sprinkle olive oil, salt, and rosemary sprigs over top and rub it in. 5. Bake for 15 minutes plus 20 minutes per pound of chicken (1 hours and 15 minutes for a three pound chicken). Chicken is done when juices run clear and a meat thermometer placed in the thickest part of the thigh reads 165.
"This is a reliable crowd pleaser for our family - super fast hands-on time, you just need enough time to cook it. When we can get nice ones we also add parsnips around the base of the chicken." - Mary, Gatheredtable Founder