A delightful twist on a classic roast chicken recipe, featuring a medley of fresh herbs and a zesty lemon touch.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy skin.
Chop the onions and celery into small pieces.
Uniformly sized pieces cook more evenly.
In a mixing bowl, combine the olive oil, thyme, red pepper flakes, salt, and pepper.
Mixing the spices with oil helps distribute the flavors evenly.
Rub the seasoning mixture all over the chicken, ensuring even coverage.
Rubbing under the skin enhances the flavor.
Place the chicken in a roasting pan and surround it with the chopped vegetables.
Positioning the vegetables around the chicken allows them to absorb the juices.
Roast the chicken in the oven for 1.5 hours, basting occasionally with its juices.
Basting keeps the chicken moist and flavorful.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the meat tender.
Serve the chicken with the roasted vegetables and garnish with parsley.
A sprinkle of fresh parsley adds a burst of color and flavor.
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