• 3 1/2– to 4–pound whole chicken, preferably locally grown, cavity rinsed, kidneys removed
• 1 tablespoon garlic, fresh minced
• 1 tablespoon rosemary, fresh minced
• 1 1/2 teaspoons searing seasonings
• 1/2 teaspoon coarse kosher salt

Preheat your CBO oven as instructed in the "User‚Äôs Manual" to 500°F to 550°F.

Clean and trim fat from chicken. Starting at the head or breast end of the chicken, force your fingers between skin and meat all the way to the leg joint. Be careful not to puncture the skin. Taking half of the mixture in between your finger tips, push seasoning under skin down to the leg joint. Moving slowly out, rub seasoning evenly across meat. With paring knife, slice a vertical hole in skin at back of cavity on both sides and push the ends of the legs through this slit. Sprinkle coarse salt over outside of chicken; if baking immediately, rub salt into skin until it’s melted. Place chicken in an approximately 2-inch deep roasting pan. Make sure when you are cooking that you cook with coals only. Turn as necessary; usually about every 20 minutes. Total cooking time is approximately 60 minutes. You may want to add the vegetables when about 20 minutes of the roast remain. When finished, pour off juice and separate from fat. Use a wonderful natural sauce for veggies.