The Perfect Roast Chicken

Let the chicken rest at room temperature for 30 minutes. Preheat the oven to 425 F.

Remove the giblets and any excess fat from the chicken cavity. Rinse the inside and outside of the chicken under cold water, pat dry with paper towels.

Sprinkle the inside of the chicken cavity with salt and pepper. Stuff the cavity with the lemon quarters, garlic, and thyme. With a basting brush, brush the whole chicken with the melted butter. Sprinkle liberally with salt and pepper. Using kitchen twine, tie the chicken legs together and tuck the wings under.

Layer the bottom of a roasting pan with the sliced onions, carrots, and celery. Place the chicken on the bed of vegetables, breast side up.

Put the pan into the preheated oven and roast the chicken until the skin is golden brown and crisp, and the juices run clear. A thermometer inserted into the thickest part of the leg should read 160 F. This should take about 1 1/2 hours. Remove from the oven and let it rest for 15 minutes before carving.