# What You'll Need:
→ Chicken
01 - 1 whole chicken (approximately 7.3 lbs), preferably free-range
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 fresh rosemary sprigs
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
# How To Make It:
01 - Set the oven temperature to 350°F to prepare for roasting.
02 - Dry the chicken thoroughly with paper towels. Rub olive oil over its entire surface, then season generously inside and out with kosher salt and black pepper.
03 - Insert the smashed garlic cloves, rosemary sprigs, lemon halves, and half the quartered onion into the chicken cavity.
04 - Place the carrots, celery, potatoes, and remaining onion evenly in a large roasting pan. Set the chicken breast side up atop the vegetables.
05 - Tie the chicken legs together using kitchen twine to promote even cooking; this step is optional but recommended.
06 - Roast in the preheated oven for approximately 1 hour 30 minutes, or until a meat thermometer inserted into the thickest thigh reads 165°F and juices run clear.
07 - Halfway through roasting, baste the chicken with pan juices. If the skin browns excessively, loosely tent with aluminum foil to prevent burning.
08 - Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.
