1Take the chicken and put in a roasting pan after rinsing and patting dry. salt and peeper the whole bird inside and out. Mix the soup mix and the herb provence together spread all over chicken .
2Cut the celery , carrot ,onion , orange and lemon in half . Juice the citrus all over bird stuff then stuff citrus in cavity as well as the other halved veggies. Make sure chicken is breast side up and drizzle with oil.
3•Preheat oven to 350 degrees F (175 degrees C).
•Roast whole chicken for 20 minutes per pound, plus an additional 15 minutes. When internal temp reaches 180 it should be done.
4Take out of oven when cooking time is done and let rest for about 15 minutes.