Herb Rosted Chicken

1 5lb Chicken

Rosemary

Thyme

Salt and Pepper

Oregano

1 lemon

2 celery stalks

1 carrot

1 onion

5 TB butter

1 cup Water or Chicken Broth

Pre-heat oven to 400 degrees.

Clean out chicken and pat dry.  Sprinkle herbs over chicken.  Rub butter over the skin of chicken.  Stuff chicken with lemon (cut in half).  Cut carrot and celery into 3 inch slices place in a baking dish.  Quarter onion and lay in pan with carrots and celery.  Add 1 cup of chicken broth or water.  Place chicken on top of vegetables.

Bake for 15-20 minutes at 400 degrees then lower to 350 degrees for another 15 minutes per pound.  Baste chicken with juices every 20 minutes.

Chicken Gravy:

To make a quick gravy, save the juices of the roasted chicken.  Discard the vegetables and pour the chicken drippings into a saucepan.  In a bowl make a rue with water and flour.  Add rue to the saucepan a little at a time using a whisk.  Add until gravy as at a consistency of your liking!