# 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)
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 temperature to 350°F (180°C).
02 - Pat the chicken dry with paper towels. Rub olive oil over the entire bird, then season inside and out with kosher salt and freshly ground black pepper.
03 - Fill the chicken cavity with smashed garlic cloves, rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and remaining onion in a large roasting pan. Position the chicken on top with the breast side facing up.
05 - Optionally, tie the chicken legs together using kitchen twine to ensure even cooking.
06 - Cook in the preheated oven for approximately 1 hour and 30 minutes. Baste the chicken with pan juices halfway through. If skin browns too quickly, cover loosely with foil. Chicken is done when juices run clear and internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
07 - Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
