Chicken Marinate

• Wash the chicken inside and outside. Pluck any hair you see that is still attached to the skin. Pat dry with paper towel and set aside.
• Combine the garlic, rosemary, and oil. Add a pinch of salt. Using a brush, brush the bird inside and outside. Make sure you also brush the inside of the skin as well.
• Combine the bruschetta and lemon pepper seasoning together. Rub the seasoning all over the bird including the wings. Place the chicken in the fridge for 1 hour before roasting or preferably, overnight.

  You do not need to wrap the chicken in plastic. Let the air of the fridge dry the chicken skin, so the chicken comes out with crispier skin.

• Meanwhile, cut the potato, yam and carrots into small cubes. Toss it in a large bowl with some paprika, salt, and canola oil.

Cooking the chicken

• Preheat oven to 375°F.
• Take a roasting pan and place the bottom with the winter roots.
• Place the chicken on top of the potato, carrot, and yam. Squeeze half a lemon on top of the chicken (discard any seeds that may have fallen out), and put the remaining lemon into the cavity of the chicken. Now put in the celery and rosemary into the cavity as well.
• Insert the chicken into the oven and bake for 1 hour and 15 minutes. You know the chicken is done when it is crispy brown on top and when you put the thigh of chicken, the juicy should run clear.
• Let the chicken rest for 30 minutes before carving into it.