Tender roast chicken with fragrant rosemary, garlic, and crisp, golden skin for comforting meals.
# Ingredient List:
→ 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 - Set the oven temperature to 350°F (180°C).
02 - Pat the chicken dry with paper towels, rub all over with olive oil, then season inside and out with kosher salt and black pepper.
03 - Fill the chicken cavity with smashed garlic, rosemary sprigs, lemon halves, and half of the quartered onion.
04 - Place carrots, celery, potatoes, and remaining onion in a large roasting pan. Position the chicken breast side up on top of the vegetables.
05 - Optionally, secure the legs together with kitchen twine to promote even cooking.
06 - Bake for approximately 1 hour 30 minutes, basting halfway through with pan juices. Cover loosely with foil if skin browns too quickly. Roast until an internal temperature of 165°F (75°C) is reached in the thickest thigh.
07 - Remove from oven and allow to rest for 10 minutes before carving. Serve alongside roasted vegetables and pan juices.
