First we need to get our chicken up to room temperature for even cooking. Take it out of your fridge or freezer with enough time to spare. I left mine out in the morning before work.
Remove the giblets and rinse the chicken inside and out. Then pat dry with paper towels.
Preheat your oven to 450°
Line your roasting pan with chopped veggies and potatoes.
First we need to locate the wishbone. Removing the wishbone will allow you to carve the chicken easier after roasting.
Reach up to the top of the wishbone and pull it out.
Season the chicken cavity with salt, black pepper, and rosemary. I'm also adding a few bay leaves as well.
Now we will truss our chicken. This allows it to cook evenly in the oven. We're going to start by tying at the legs and sealing the cavity.
Run the twine towards the front of the chicken and underneath the wings.
Tie a slipknot around the neck of the chicken.
Cut off any excess twine.
Now place your trussed chicken on top of the a roasting pan with your veggies and potatoes.
Generously cover the chicken with sea salt which will be delicious when the skin becomes crispy.
I also added fresh thyme and black pepper as well.
Put the roasting pan in the oven for one hour.
Remove the pan from the oven and let the chicken sit for 15 minutes. Resist the urge to cut it open since it's still cooking inside!
After letting it rest, remove the twine.
Now it's time to serve! Since we removed the wishbone, carving the breasts will be easier. This doesn't always turn out pretty do just try to get as much meat off the bird as possible.
Plate the vegetables first with chicken on top for a good presentation. Pair with a bottle of white wine.