Whole organic roasted chicken with lemon, garlic and rosemary

Here is an easy, tasty and healthy recipe that anyone can make and everyone will enjoy.  I decided to cook healthy meals for the rest of the week since I've been on a bit of a tangent with the comfort food lately.  I like this recipe because the prep time is minimal and I always feel better about using organic poultry and produce.  This recipe is from the Emeril Lagasse off of Food Network website.

I don't have a roasting pan or even a rack, so I used a casserole dish and rested the chicken on top of the carrots and celery so it wasn't sitting on the bottom of the casserole dish.  Although the bottom of the poultry will not be as crispy as I like it, it won't be sitting in it's own juices getting soggy either.

I am serving this with an organic green salad for myself and I made Aaron some sun-dried tomato and goat cheese profiteroles for his carbohydrate.  He complains if I there is only a meat and veggie option with no potatoes, rice or bread.
By the way, when you are cooking this, make sure you are not an idiot like me and place the breast side of the chicken up.

Roasted organic chicken with lemon, garlic and rosemary

Ingredients

• 3 carrots peeled and cut into thirds
• 3 ribs celery, peeled and cut into thirds
• 3 onions, peeled and cut into quarters
• 1 (3 1/2 to 4 pound) whole organic chicken, rinsed and patted dry
• 1 1/2 tablespoons kosher salt
• 2 teaspoons cracked pepper
• 1 lemon, halved
• 2 fresh bay leaves
• 6 cloves garlic, roughly chopped
• 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1 cup chicken stock
• 2 tablespoons roasted garlic
• 1 cup dry white wine

Instructions:

Preheat oven to 500 degrees F. In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.
Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.
Serve chicken with gravy on the side.