Roasted Chicken With Olives, Lemon, And Garlic

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3 tablespoons olive oil

1 chicken (2½ to 3 pounds)

6-8 sprigs rosemary (strip half the sprigs of their leaves and chop coarsely)

2 lemons , zested and quartered

12-15 garlic cloves, crushed and peeled

1 medium onion , peeled and cut into 8 wedges

Crushed red pepper flakes

1 cup pitted kalamata or picholine olives , or a combination of both

Salt and pepper

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