Ingredients:

  • 1 whole chicken (4.5 lbs)
  • 2 tbsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, finely minced
  • 1 tbsp smoked paprika
  • 1 tsp cracked black pepper
  • 1 large lemon, zested
  • 1 lb fingerling potatoes, halved
  • 3 large carrots, sliced into 1-inch rounds
  • 1 red onion, cut into thick wedges
  • 1 whole head of garlic, sliced crosswise
  • 2 cups baby kale

Instructions:

  1. Dry the chicken. Use paper towels to pat the skin until it's bone dry.
  2. Season the bird. Mix the salt, rosemary, paprika, pepper, and lemon zest with 1 tbsp of olive oil. Rub this mixture all over the chicken, including inside the cavity and under the skin of the breast.
  3. Prep the vegetables. Toss the potatoes, carrots, and onion in a bowl with the remaining 2 tbsp of olive oil and a pinch of salt.
  4. Arrange the pan. Place the vegetables in a single layer on the baking sheet, leaving a space in the center.
  5. Position the garlic. Place the two halves of the garlic head cut side down in the center of the pan.
  6. Place the chicken. Set the chicken directly on top of the garlic and vegetables.
  7. Roast the chicken. Bake at 400°F (200°C) for 50 minutes until the skin is mahogany and the internal temperature reaches 165°F (74°C).
  8. Add the greens. Remove the pan from the oven. Toss the baby kale directly into the hot vegetables.
  9. Rest the meat. Transfer the chicken to a cutting board and let it sit for 15 minutes until the juices redistribute throughout the meat.
  10. Carve and serve. Squeeze the roasted garlic out of its skin and serve it alongside the carved chicken and vegetables.