I went to Fraser Valley Meats, I know, I know, something you thought you would never here me say! They had Whole Fryer Chickens on sale for $8 so I bought one…not that I had the faintest idea on how I was going to get it to the table. I  googled how one is supposed to cook a whole fryer and discovered that you can either fry or bake it. Well, I am not a fan of frying chicken…the less I have to touch the thing, the better!
I do believe this roast chicken was a hit with those consuming it and I will definitely add it to my dinner rotation because it was so easy to do, and easily shared the oven with a pan of  roast vegetables. I like to keep the veggies separate so I can eat them too.

1 2 kg (4 lb) Whole Fryer Chicken
1/2 Onion, thickly sliced
1 Carrot, cut in half
1 stalk Celery, cut in half
2 Tablespoons Butter
1 Tablespoon Lemon Juice
1 1/2 teaspoons Rosemary

1 cube McCormicks Chicken Stock

Lightly spray a 4 litre (9×13) casserole dish with vegetable oil spray.
Rinse chicken, pat dry with paper towel.
Loosen skin from the chicken breasts and rub chicken, under the skin, with butter; rub in the rosemary and squirt in the lemon juice.
Stuff the inside of the chicken with the onion, carrot and celery.
Tuck the legs in and secure.
Bake in 375F oven for 1 1/2 – 2 hours, basting every so often and watching that it does not brown to quickly. Once golden brown, tent loosely with aluminum foil and continue baking until cooked through and juices run clear when chicken is pierced and meat thermometer reads 83C or 180F.

Remove from casserole dish and let stand while processing the pan drippings.
Discard onion, carrot and celery.

Pour pan drippings into a small frying pan, scraping bits of chicken into the pan; bring to a boil. Add a 1/2 cup of water and a bit of a McCormicks Chicken cube, continue boiling until it has reduced and thickened nicely.