-
1
Remove all but one oven rack, and move remaining oven rack to the lowest level in the oven.
-
2
Heat oven to 500F.
-
3
Rinse and dry chicken, removing giblets and plucking any feather sheaths left in the skin.
-
4
Place in a large roasting pan (do not use glass or ceramic unless oven safe to 500 F).
-
5
Quarter lemon lengthwise and place wedges into chicken cavity.
-
6
Add garlic cloves and sprinkle a little salt and pepper on the inside.
-
7
Loosen skin over breasts and near cavity opening to thighs.
-
8
Tuck 1-2 sprigs rosemary on each side of the cavity and 1 sprig over each breast.
-
9
Place remaining rosemary in cavity.
-
10
Do not truss or tie legs.
-
11
Place chicken into oven, legs towards the back of the oven.
-
12
Roast 10 minutes.
-
13
Meanwhile, cut potatoes into quarters lengthwise, then halve crosswise.
-
14
Cut onion into 4-6 wedges.
-
15
Remove chicken from oven and wiggle around to prevent sticking.
-
16
Add potatoes and onions.
-
17
Toss around in any fat in the pan and sprinkle with salt and pepper to taste.
-
18
Return to oven, legs to the back, and roast another 15 minutes.
-
19
Remove and stir around, wiggling chicken and tossing potatoes and onions in any fat that accumulates.
-
20
Return to oven, legs to back, for another 15 minutes.
-
21
Repeat 1-2 more times, until chicken reaches 190 F internal temperature on a meat thermometer stuck into the thigh.
-
22
Remove chicken from pan and place on a platter.
-
23
Remove lemon, garlic and rosemary from cavity and allow chicken to rest 10-15 minutes.
-
24
Meanwhile, toss potatoes and onions around in juices in pan and return to oven.
-
25
Turn oven off and allow the potatoes and onions to sit in warm oven while chicken rests.
-
26
Carve chicken, removing rosemary sprigs from under the skin, and serve with potatoes and onions.
