# What You Need:
→ Chicken
01 - 1 whole chicken, approximately 3.3 lbs (preferably free-range)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Aromatics
05 - 4 large garlic cloves, peeled and smashed
06 - 3 to 4 fresh rosemary sprigs
07 - 1 lemon, halved
08 - 1 medium onion, quartered
→ Vegetables (optional)
09 - 3 medium carrots, peeled and cut into large chunks
10 - 2 celery stalks, cut into large chunks
11 - 3 medium potatoes, quartered
# How To Make:
01 - Set the oven to 350°F (180°C) and allow it to reach temperature before roasting.
02 - Pat the chicken dry using paper towels. Rub olive oil over the entire surface of the chicken, then season inside and out with kosher salt and black pepper.
03 - Fill the chicken cavity with smashed garlic cloves, rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and the remaining onion in a large roasting pan, creating a bed for the chicken.
05 - Set the chicken breast-side up atop the prepared vegetables.
06 - Optionally, tie the chicken legs together with kitchen twine to promote even cooking.
07 - Roast in the preheated oven for approximately 1 hour 30 minutes, until the juices run clear when piercing the thickest part of the thigh and the internal temperature reaches 165°F (75°C).
08 - Halfway through cooking, baste the chicken with pan juices. If skin is browning too quickly, loosely cover with foil to prevent burning.
09 - Remove from oven and let rest for 10 minutes before carving. Serve accompanied by the roasted vegetables and pan juices.
