# Ingredient List:
→ 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)
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 and allow it to reach the desired heat before cooking.
02 - Dry the chicken thoroughly with paper towels. Rub evenly with olive oil and season inside and out with kosher salt and freshly ground 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 in a large roasting pan, creating a bed to support the chicken.
05 - Set the chicken breast side up on top of the vegetables. Optionally, tie the legs together with kitchen twine to promote even cooking.
06 - Place the pan in the oven and roast for approximately 1 hour 30 minutes or until the internal temperature registers 165°F and juices run clear when pierced.
07 - Halfway through cooking, baste the chicken with pan juices. Cover loosely with foil if the skin begins to brown too rapidly.
08 - Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
