# What You'll 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 for roasting)
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 It:
01 - Set the oven to 350°F to warm up while you prepare the chicken.
02 - Dry the chicken thoroughly with paper towels. Coat the entire chicken with olive oil, then season generously inside and out with kosher salt and black pepper.
03 - Place the smashed garlic, rosemary sprigs, lemon halves, and half of the quartered onion inside the chicken cavity.
04 - In a large roasting pan, spread the carrots, celery, potatoes, and remaining onion quarters. Position the chicken breast side up on top of the vegetables.
05 - For even cooking, secure the chicken legs with kitchen twine if desired.
06 - Place the roasting pan in the oven and cook for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F and juices run clear when pierced at the thickest thigh part.
07 - Halfway through roasting, baste the chicken with pan juices. If the skin begins to brown too quickly, loosely cover the bird with aluminum foil.
08 - Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
