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.