Roasted Chicken

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  5 lbs Chicken, Whole
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  5 tsp 5 Tsp Coarse Sea Salt (Or Kosher Salt, $0.10)
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  2 lbs Potato, Russet, Baked, Flesh Only
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  1 Yellow Onion(110g)
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  3 Carrots(183g)
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  1 tbsp Rosemary, Fresh
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  8 tbsp Butter
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  1 Garlic(45g)
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  1 Lemon(108g)

Instructions

1. 1Pat the whole chicken dry inside and out with paper towels and remove the innards. Rub the chicken generously inside and out with the coarse sea salt (about 1 teaspoon per pound of meat). Place uncovered on a plate in the refrigerator for at least 1 hour, preferably overnight.
2. 2Preheat your oven to 425°F. While the oven heats, chop the onion into quarters, cut the carrots into 2-inch pieces, and cut the potatoes into quarters. Spread the vegetables evenly across the bottom of a roasting pan.
3. 3Mix the fresh rosemary into the softened butter until combined. Halve the garlic bulb and quarter the lemon.
4. 4Remove the chicken from the refrigerator and pat dry again with paper towels. Place the lemon quarters and garlic halves inside the cavity. Rub the herb butter all over the outside of the chicken, working some under the skin of the breasts. Tuck the wings behind the back and use the skin flap over the cavity opening to hold the drumsticks in place.
5. 5Place the chicken breast-side up on the vegetables in the roasting pan. Roast at 425°F for 20 minutes per pound of chicken (typically 1 hour 20 minutes to 1 hour 40 minutes for a 4–5 pound bird), until the thickest part of the thigh reaches an internal temperature of 170°F and the breast reaches 165°F, with the skin golden brown and crispy.
6. 6Remove the chicken from the oven and transfer to a cutting board. Let rest for 10 minutes before carving.
7. 7Carve the chicken and divide the meat evenly into 6 airtight containers while still warm. Distribute the roasted vegetables among the containers and pour pan drippings over each portion.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months.