1 whole head garlic (or sub cloves, optional) cut in half
1.6kg Whole chicken patted dry
10 sprigs rosemary, divided (or sub thyme, sage or lemon thyme)
Salt and pepper to taste ( 2 teaspoons)
1 large potato, 1 inch cubes (no need to peel)
3 large carrots, 3/4 inch slices, at a diagonal (peeled)
1 large onion – cut into 1-inch wedges
1 lemon, zested, then cut in half
2–3 tablespoons olive oil, divided
Preheat oven to 180C (use the middle rack)Place potatoes, onions, carrots in a bowl and toss with 1 tablespoon rosemary leaves, the lemon zest, 1 tablespoon olive oil and 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place these in a large ovenproof dish 12-15 inches wide, or braiser, shallow baking dish or rimmed sheet pan.
Cut the garlic in half and place one half, open side down in the skillet with the veggies.
Place one half of the lemon, open side down in the skillet.
Pat the chicken dry. Season the insides and the backside with salt and pepper, then place breast side up on top of the veggies.
Stuff the cavity (bottom) with the other garlic half, lemon half, and 6-7 rosemary sprigs. Add a sprig in the neck cavity. Cut the skin between leg and side so legs splay open or feel free to tie legs up.
Drizzle top of bird including legs and wings with olive oil using fingers to rub it evenly if you like.
Sprinkle generously with salt and pepper getting all the nooks and crannies, wings, inner and outer legs, and thighs.
Place on the middle rack uncovered for 50-60 minutes, rotating halfway through if needed. . Meat should be opaque and juices should run clear, not pink. If you are using a bigger chicken, then it will take longer. But don’t rely on time. CHECK IT!!! Then… LET IT REST! 15 minutes! This is probably the hardest part of the recipe because you will be dying to dive right into it. But letting the meat relax will help keep it juicy and moist. Carve off the breasts and serve with the veggies and salad.