Instructions:

1. Prep your vegetables by cubing the sweet potatoes into large 2” cubes. Chop the carrots and celery into 3” sections. Split the carrots if necessary. In a large bowl (and maybe in multiple turns) lightly coat the vegetables in olive oil and salt and pepper.

2. Preheat your oven to 425º F. Remove any giblets from the inside of the bird, and set aside (in a jar and refrigerate) if you like organ meat or want to make a stock later. Rinse the bird, inside and out. Pat dry with paper towels.

3. Generously salt and pepper the bird inside and out. Rub into the ribs from inside the cavity, and season the breasts and legs under the skin. You can also slide some sprigs of thyme under the skin as well. Rub the outside of the bird with salt and pepper too.

4. Cut the lemon in half and position both halves in the cavity with their pulp facing the ribs (breast meat). Stuff the chicken with a few pieces of celery, carrots, rosemary and thyme.

5. Lightly coat your 12in Braising Pan with olive oil and make a bed of vegetables for the chicken to sit on, one layer of vegetables thick. Truss the bird and place it on the vegetables. Position the rest of the vegetables around the pan.

6. Roast in the oven at 425º F for an hour and a half. Check the internal temp at the thigh when it’s time to come out of the oven - you’re shooting for 165º F. If it’s not there, it’s not done.

7. Remove from the oven and cover with aluminum foil for 20 minutes to rest before serving.

“Use the whole animal”

This recipe keeps giving… You can store the bones and organ meat in the freezer till you’re ready to make a stock with them for soup.