# 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 - 0.5 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 - Set the oven temperature to 350°F and allow it to fully heat.
02 - Pat the chicken dry thoroughly with paper towels. Rub olive oil evenly over the entire chicken, then season generously inside and out with kosher salt and black pepper.
03 - Fill the chicken cavity with smashed garlic cloves, fresh rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and the remaining onion quarters evenly in a large roasting pan. Set the chicken on top with the breast side facing up.
05 - Secure the chicken legs together with kitchen twine to promote even roasting, if desired.
06 - Roast in the preheated oven for approximately 1 hour and 30 minutes, until the internal temperature reaches 165°F and the juices run clear when pierced at the thickest part of the thigh.
07 - Halfway through cooking, baste the chicken with pan juices. If the skin starts to brown too rapidly, cover loosely with aluminum foil to prevent burning.
08 - Remove from the oven and allow the chicken to rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
