# 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
# Directions:
01 - Set the oven to 350°F (180°C) to preheat.
02 - Pat the chicken dry using paper towels. Rub olive oil evenly over the entire chicken, then season inside and out with kosher salt and black pepper.
03 - Fill the chicken cavity with smashed garlic cloves, rosemary sprigs, both lemon halves, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and remaining onion in a large roasting pan, then position the chicken breast side up atop the vegetables.
05 - Tie the legs together using kitchen twine to promote even cooking (optional).
06 - Roast the chicken in the preheated oven for about 1 hour 30 minutes, until juices run clear and the internal temperature reaches 165°F (75°C).
07 - Halfway through roasting, baste the chicken with pan juices. If the skin browns too quickly, loosely cover with foil to prevent burning.
08 - Remove from oven and rest the chicken for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
