Roast Chicken

Just out of the oven:

Rinse and pat dry:

1 3# or so chicken
Rub inside and out with:
Chicken rub (store-bought)
Generous amounts of thyme and marjoram
Black pepper
Stuff with:
1/2 lemon (mine was just the hull, I used the juice for root slaw)
celery tops
1 carrot broken in half
Truss and place in baking pan. Roast in oven at 425 for about an hour or until a thermometer in the thickest part of the thigh reads 180F. Let rest for 10-15 minutes before carving. I will clean this one right away and chop the meat up for lunch salads this week, then boil the skin and bones with some veggies to make stock.
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