Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour oil mixture over chicken. Cover or seal, and chill 8 hours.
Remove chicken from marinade, discarding marinade. Fold wings under, and tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrot, celery, and onion around chicken; add chicken broth to pan.
Bake at 425° for 1 hour or until a meat thermometer inserted into chicken thigh registers 180°.
For Lemon-Garlic Roasted Chicken: Place 1 lemon, halved; 2 garlic cloves, peeled; and 2 tablespoons butter in chicken cavity. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over bird. Omit marinade, vegetables, and chicken broth. Bake as directed above.
Excellent recipe. For a stay at home mom like myself who had tons to do during the day, this recipe is a fav. The 8 hr marinade gives the chicken excellent flavor and my kids and husband love it. It tastes like something that took forever to make.
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