1 - 4 to 5 pound roasting (or frying) chicken (Fresh works best. Purchase & roast within 2 days.)
1 onion, cut into large chunks (halve, then each half into thirds width-wise, then in half lengthwise)
1 large clove garlic, cut into 6-8 pieces
8-10 baby carrots
1 stalk celery, cut into chunks
fresh ground pepper
Preheat oven to 350. Line roasting pan with foil, place rack in center.
Thoroughly rinse chicken. (Hold under cold running water, don't set on anything!!) Let all excess water drip off. Place on rack, breast-side up. (Legs will be pointing up, with cavity wide open.)
Stuff cavity with veggies. Place a small piece of onion & small carrot in neck cavity. Insert finger up into neck, between skin & breast. Insert piece of garlic. Repeat on other side.
Wash hands well. Wash once more just for good measure.
Pour small amount of olive oil over chicken, blotting with paper towel to cover. Sprinkle liberally with thyme & pepper, use rosemary more sparingly.
Place in center of preheated oven, covering with "tent" of foil. Roast for one hour. Remove tent & continue roasting for 1 & 1/2 to 2 more hours until leg moves freely when wiggled & juices run clear when you stick a sharp pointy object in the breast meat.
Take out of oven & let stand for 5-10 minutes.
Admire your beautiful bird. (Take a picture & send it to mom.)
Use leftover meat within 3 days for chicken quesadillas, enchiladas, quick soup, etc.