Ingredients

• 1 Whole chicken
• 4 Potatoes, large
• 4 Carrots, medium
• 1 Onion, medium
• 4 Garlic cloves
• 240 mls (1 cup) Olive oil
• 2 tsps Salt
• 1 tsp Pepper
• 1 tbsp Rosemary

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the potatoes, carrots, and onion into chunks. Crush the garlic cloves.
3. Place the vegetables in a roasting pan and drizzle with olive oil. Season with salt, pepper, and rosemary. Toss to combine.
4. Season the chicken with salt, pepper, and rosemary. Rub olive oil over the chicken skin.
5. Place the chicken on top of the vegetables in the roasting pan.
6. Roast in the preheated oven for about 1.5 hours, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and let the chicken rest for 10 minutes before carving.
8. Serve the roast chicken with the vegetables and enjoy!

Notes

• Make sure to let the chicken rest before cutting it.