No. 1 | Dry the chicken by placing in the fridge, uncovered for at least 2 hours and up to 24 hours. If you are in a crunch for time, you can dry the skin with paper towel.
No. 2 | Bring the chicken to room temperature. Preheat the oven to 450°.
No. 3 | Mix together the salt, chopped rosemary, and pepper in a small bowl. Season the inside of the chicken liberally with the seasoning, then stuff with the lemon wedges, garlic, and rosemary sprig. Rub the outside of the chicken with remaining salt.
No. 4 | If cooking vegetables with the chicken, add them to roasting pan and season with salt, pepper, and olive oil. Place the chicken on your roasting rack or directly on top of the vegetables.
No. 5 | Roast the chicken for 45 minutes. Check the temperature - the internal temperature of the thickest part of the meat should be 165° for safe eating. Return to oven if necessary to reach temperature.
No. 6 | Once chicken is cooked, loosely tent it with aluminum foil and allow to rest for at least 15 minutes before carving.