3 big ones or a one to two handfuls of the baby carrots
1 onion (chopped into large pieces)
1 small lemon (chopped into 8 slices or so)
5 cloves of garlic
2 Tbs olive oil
Salt and Pepper
Rosemary and Thyme (fresh works best but you can use the stuff from the spice aisle as well.
Pre-heat the oven to 350. Wash the chicken and remove the "guts" (heart, liver, etc...). Dry the chicken off. In a large pan place the washed celery, carrots and chopped onions on the bottom of the pan.
This way the chicken is not sitting on the bottom of the pan and it also allows the heat to move around the bird easier. Next set the chicken on top of the veggies. Then stick the lemon and garlic into the bird. Rub the entire outside of the bird with the olive oil and then sprinkle the salt, pepper, rosemary and thyme on top of the bird.
This is what it looks like right before I stuck the chicken in the oven. (Sorry it is a little out of focus).
Put a little bit of water in the bottom on the pan (about 1/2 inch deep). Place the chicken in the pre-heated oven for about 2 hours. The internal temperature of the chicken should reach around 180. Remember to baste the chicken every 15 to 30 minutes.
When you take the chicken out make sure to remove the garlic and lemons from inside the bird.
Strain off all of the extra veggies pieces, fat, spices, etc... Place the remanding liquid into a sauce pan and add about 1 to 2 TBS of flour. Whisk this constantly until the mixture thickens and now you have a wonderful, yummy gravy. Serve brown rice or mashed potatoes along with your favorite veggie and now you have a wonderful meal.