Savory Herb Roasted Chicken

1.Preheat your oven to 200°C (400°F).

2.In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper to create a marinade.

3.Pat the chicken dry with paper towels and place it in a large roasting pan.

4.Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.

5.Arrange the quartered onion, chopped carrots, and chopped celery around the chicken in the roasting pan.

6.Pour the chicken broth into the pan, ensuring it surrounds the chicken but does not wash off the marinade.

7.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced.

8.Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.

9.Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

10.Serve the roasted chicken with the vegetables and pan juices drizzled over the top.