# What You 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 for roasting)
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 - Preheat the oven to 350°F.
02 - Pat the chicken dry with paper towels, rub olive oil all over, and season generously inside and out with kosher salt and black pepper.
03 - Fill the cavity with smashed garlic cloves, rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and the remaining onion in a large roasting pan and set the chicken breast side up on top of the vegetables.
05 - Optionally, tie the chicken legs together using kitchen twine to ensure even cooking.
06 - Roast for approximately 1 hour and 30 minutes until juices run clear and a meat thermometer reads 165°F in the thickest thigh area.
07 - Baste the chicken with pan juices midway through roasting. Cover loosely with foil if skin browns too rapidly.
08 - Remove from oven and allow to rest for 10 minutes before carving. Serve alongside roasted vegetables and pan juices.
