Here is a comforting always a good choice for roasted chicken. Great on top of salads if you have any leftovers!
1 whole Chicken cleaned washed and dried
2 lemon sliced and pits out
garlic powder granulated
2 tablespoons melted butter
2 tablespoon olive oil
carrots celery and onion chopped
Place the carrots, celery, onion and 1 whole lemon sliced in the cleaned cavity of the chicken.
In a small bowl add the melted butter, olive oil with around 1 teaspoon each of the chili powder, 1/2 teaspoon of thyme, granulated garlic. Add a sprinkle of cayenne pepper.
Sprinkle the top with salt, black pepper to taste. Baste the bird with the butter mixture all over. If you have time this is a great marinade for around 2 hours but not necessary.
Put more sliced of lemons on top evenly along with sprigs inside and on top of rosemary and oregano.
Bake at 375 preheated oven in a roasting pan on the rack and cook for 2 hours or until juices run clear and skin is crisp when you pierce with a fork.