# 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
# How to Make It:
01 - Preheat the oven to 350°F.
02 - Pat the chicken dry with paper towels. Rub olive oil evenly over the entire chicken and season generously inside and out with kosher salt and black pepper.
03 - Fill the chicken cavity with smashed garlic cloves, rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place the carrots, celery, potatoes, and remaining onion in a large roasting pan. Position the chicken breast side up on top of the vegetables.
05 - Tie the chicken legs together with kitchen twine to promote even cooking, if desired.
06 - Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the juices run clear and an internal thermometer inserted into the thickest thigh reaches 165°F.
07 - Halfway through cooking, baste the chicken with pan juices. If skin browns too rapidly, loosely cover with aluminum foil.
08 - Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
