Oven-roasted chicken

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove any giblets from the chicken and rinse the chicken inside and out with cold water. Pat dry with paper towels.
3. Rub the entire chicken with olive oil.
4. Season the chicken generously inside and out with salt and pepper.
5. Stuff the cavity with the halved lemon, minced garlic, and half of the chopped herbs.
6. If adding vegetables, scatter them around a roasting pan. Drizzle them with a little olive oil and season with salt and pepper.
7. Place the chicken breast side up in the roasting pan on top of the vegetables, or on a roasting rack if not using vegetables.
8. Roast the chicken in the preheated oven. The cooking time will depend on the size of your chicken, but a general rule is about 20 minutes per pound.
9. Halfway through the cooking time, baste the chicken with the juices collected in the pan. If the vegetables or the chicken are browning too quickly, cover loosely with aluminum foil.
10. The chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
11. The juices should run clear when you pierce the thigh with a knife.
12. Let the chicken rest for about 10-15 minutes before carving. This helps the juices redistribute throughout the meat, making it juicier.
13. Carve the chicken and serve it with the roasted vegetables and any pan juices.
14. Your Oven-Roasted Chicken is ready to enjoy! It's a classic dish that's both simple and delicious, perfect for a family dinner or a special occasion.