4-6 pound organic free range chicken
1 lemon, cut in half
1 head of garlic, peeled and chopped
sprigs of fresh thyme and sage
1 large onion
4 carrots, chopped
2 Tablespoons olive oil
Preheat oven to 425F.
Remove giblets and neck from cavity.
Wash and dry chicken, inside and out.
Season inside with Alfies, and then stuff with 1/2 of the lemon, herbs, 1/4 of onion and half of the garlic.
Line the bottom of roasting pan with chopped carrots and the remaining onion, sliced.
Place stuffed chicken on top of vegetables. Brush chicken with olive oil, juice 1/2 lemon over top and sprinkle on seasoning and remaining garlic.
Truss the legs together with twine and turn wings under.
Roast chicken for about 1 1/2 hours until juices between thigh and breast run clear or until thermometer reads 165F at thickest part of meat.
Remove from pan with tongs to a carving board and let sit for 10-15 minutes before slicing.
Note: Vegetables can be served along side chicken and drippings can be used for gravy.
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