Roasted Chicken

I just have one question for Mother Nature... How in the heck did it go from high 70's - mid 80's to being low 60's - mid 50's... That's quite a temperature drop little lady. And I'd appreciate it (and my garden would, as well) if I had my nice spring/summer weather back. Thank you.

Ingredients:

1 whole chicken (3-4 lbs)
3-4 carrots, peeled and sliced
3 celery ribs, sliced
1 onion, roughly chopped
3 tablespoons olive oil
2 teaspoons thyme
2 teaspoons herbs de Provence
1 teaspoon sage
salt and pepper
2 cups chicken stock
5 slices of wheat bread, cubed

Pat the chicken dry and coat with 2 tablespoons olive oil. Season with thyme, herbs de Provece, sage, salt, and pepper. Generously rub seasoning all over the bird. Let sit, uncovered, in the fridge overnight or for at least 6 hours.

Heat a large skillet under medium high heat and add 1 tablespoon of olive oil. Add carrots, celery, and onions. Cook until starting to soften, about 5-7 minutes. Let cool and mix with bread cubes. Season with salt and pepper to taste. Stuff the chicken with mixture and any that doesn't fit can go in the roasting pan underneath the bird and the roasting rack.

Preheat oven to 350 F.

Position bird, breast side down, on a roasting rack. Pour chicken stock carefully around chicken. Roast in oven for about 1 & 1/2 to 2 hours. Flip over bird, breast side up, and continue to roast for 1 to 1 & 1/2 hours longer (basting once or twice in between there), or until internal temperature is about 165 F.

This was pretty tasty. I wish our bird had a little more of a golden skin on it, but we were so hungry and once it hit the right temperature we were all about eating that sucker. The stuffing I'm still on the fence about. I mean, it's pretty simple, and kind of lack luster, but the chicken was one of the moistest pieces of meat that either one of us had ever had. Enjoy!