# What You'll Need:
→ Chicken
01 - 1 whole chicken (about 3.3 lbs), preferably free-range
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 - Set the oven to 350°F to prepare for roasting.
02 - Pat the chicken dry and rub it all over with olive oil; season generously with kosher salt and black pepper inside and out.
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 position the chicken breast side up atop the vegetables.
05 - Optionally, tie the chicken legs together with kitchen twine to promote even cooking.
06 - Roast for approximately 1 hour and 30 minutes until juices run clear and an internal thermometer reads 165°F in the thickest thigh portion.
07 - Halfway through roasting, baste the chicken with pan juices; cover loosely with foil if the skin browns too rapidly.
08 - Remove from the oven and rest the chicken for 10 minutes before carving; serve alongside the roasted vegetables and pan juices.
