# 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 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
# Directions:
01 - Set the oven temperature to 350°F to prepare for roasting.
02 - Pat the chicken dry using paper towels. Rub olive oil evenly all over the chicken and season generously inside and out with kosher salt and black pepper.
03 - Insert smashed garlic cloves, fresh rosemary sprigs, both lemon halves, and half of the quartered onion into the chicken cavity.
04 - Place carrots, celery, potatoes, and the remaining onion quarters at the bottom of a large roasting pan, creating a bed for the chicken.
05 - Place the prepared chicken breast side up on top of the arranged vegetables.
06 - Secure the chicken legs together using kitchen twine to promote even cooking.
07 - Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, until the internal temperature of the thickest thigh reaches 165°F and juices run clear.
08 - Halfway through roasting, baste the chicken with pan juices. If the skin browns too rapidly, loosely cover with foil to prevent burning.
09 - Remove the chicken from the oven and allow it to rest for 10 minutes before carving to retain juices.
