Rosemary Lemon Roast Chicken

Ingredients:
- 5lb whole chicken
- 4 sprigs rosemary
- 4 tbsp butter, shaved or cut into slivers
- Salt/pepper
- 1 lemon, sliced into thin rounds
- 4 large carrots, chopped
- 4 stalks celery, chopped
- Olive oil

Directions:
(1) Preheat oven to 425.
(2) Throw chopped carrot and celery pieces into the bottom of a large, high-sided baking/roasting pan. Drizzle with olive oil, and sprinkle with salt/pepper to taste.
(3) Remove entrails bag from inside your chicken, rinse out the cavity, and pat your chicken dry.
(4) Sprinkle a little salt into the chicken cavity, then stuff lemon slices and 3 sprigs of rosemary inside.
(5) Carefully insert half the butter shavings under the skin of your chicken, as well as your last sprig of rosemary.
(6) Rub the rest of your butter over the entire surface of your chicken.
(7) Lightly season your chicken with salt/pepper to taste on both sides.
(8) Lay buttered/seasoned/stuffed chicken breast-side up on top of the bed of carrots/celery.
(9) Stick everything into the oven, and bake for 1hr 30min, or until juices run clear.
(10) Pull chicken out of the oven, tent loosely with foil, and allow to rest for at least 15 minutes before carving.