¼ cup olive oil
2 tablespoons dried rosemary
1 tablespoon garlic powder
1 tablespoon lemon pepper
1 teaspoon salt
1 lemon, quartered
2 celery stalks, cut in half or smaller sections
Preheat oven to 350 degrees Fahrenheit.
Remove the neck, gizzard, etc. from the inside of the chicken. Rinse the chicken thoroughly, both inside the cavity and the outside of the bird.
Combine the oil, rosemary, garlic powder, lemon pepper and salt together in a small bowl. Set aside.
Place the chicken in a cast iron frying pan or some other roasting dish. With a skinny handled spoon (like a wooden spoon), gently separate the skin from the breast of the chicken with the handle of the spoon. Try not to separate the skin down the middle of the breast, but on each side. You don’t want to completely remove the skin as that will dry out the chicken when it roasts. However, after gently separating them, spoon half of the mixture between the skin and the breast meat and smear it as far back down the breast meat that you can with your fingers. When finished, smooth the skin back over the breast meat as best you can.
With the legs on top, take each wing and flip it back and underneath the body of the chicken. This will keep the wings from splaying from the body and drying out. Plus, it makes for a nice presentation. Rub the remainder of the oil and spices over the body of the chicken. Place a piece of the lemon in the cavity along with a few pieces of the celery. Squeeze the lemon over the chicken and place the remainder of the lemon and celery around the chicken in the dish.
Roast for approximately an hour. Using a meat thermometer, check the internal temperature of the chicken. When it registers 180 degrees Fahrenheit, it is finished. Remove the chicken from the oven when it is done and let it rest for about 10 minutes before slicing and serving.