# What You'll Need:
→ Chicken
01 - 1 whole free-range chicken (approximately 3.3 lbs)
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 sprigs fresh rosemary
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 It:
01 - Set your oven to 350°F (180°C) to prepare for roasting.
02 - Pat the chicken dry thoroughly using paper towels. Rub the entire surface with olive oil and season inside and out with kosher salt and black pepper.
03 - Fill the chicken cavity with smashed garlic cloves, rosemary sprigs, both halves of the lemon, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and the remaining onion evenly in a large roasting pan, then set the chicken breast-side up on top of the vegetables.
05 - Secure the chicken legs together with kitchen twine to ensure even cooking and better presentation, if desired.
06 - Roast for approximately 1 hour and 30 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
07 - Halfway through cooking, baste the chicken with pan juices. If the skin starts to brown excessively, loosely tent with foil to prevent burning.
08 - Remove the chicken from the oven and allow it to rest for 10 minutes to redistribute juices before carving. Serve alongside the roasted vegetables and pan juices.
