# 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 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 Steps:
01 - Set the oven temperature to 350°F (180°C).
02 - Pat the chicken dry with paper towels. Rub olive oil evenly over the entire chicken, then season both inside and out with kosher salt and black pepper.
03 - Fill the cavity with smashed garlic cloves, rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place the carrots, celery, potatoes, and remaining onion quarters in a large roasting pan. Position the chicken on top, breast side up.
05 - Use kitchen twine to tie the chicken legs together for more even cooking.
06 - Cook in the preheated oven for approximately 1 hour 30 minutes, until the internal temperature reaches 165°F (75°C) and juices run clear when pierced at the thickest thigh portion.
07 - Halfway through roasting, baste the chicken with pan juices. If the skin browns too quickly, loosely cover with aluminum foil.
08 - Remove from oven and let the chicken rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
