1 whole organic, free-range chicken (fresh or thawed the day before in the fridge)
1 yellow cooking onion, peeled and roughly chopped
3 cloves of garlic, peeled
2 carrots, roughly chopped
3-4 tablespoons of olive oil
fresh ground black pepper
1 sprig of fresh rosemary (or 1 teaspoon of dried)
Pre-heat your oven to 425 degrees F
Prep your chicken by making sure that any packaging or neck/giblets have been removed from the inside of the chicken.
Add half of your onion/carrot/garlic mix in the bottom of a glass, ceramic or cast iron baking dish and place your chicken on top, breast up.
Layer the rest of your onions, carrots, and garlic around your chicken, and place a clove of garlic and a few onion slices inside the chicken.
Pour your olive oil on top of the chicken and rub it evenly over the entire chicken.
Wash your hands ;)
Add a pinch or two of sea salt on your chicken, with fresh ground pepper and add your sprigs of rosemary.
Bake at 425 for 35 minutes, uncovered.
Turn down heat to 375 degrees F and bake for another 50-60 minutes (start checking after a total baking time of 60 minutes, the chicken is finished when the internal temperature reaches 165 degrees F, the time will depend on the size of your chicken.
Once your chicken is fully cooked, let it rest out of the oven for 15 minutes before serving.