Ingredients:

  • 1 whole roasting chicken (approx. 4 lbs / 1.8 kg)
  • 1 tbsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp Extra Virgin Olive Oil
  • 1 lemon, halved
  • 1 head of garlic, sliced crosswise
  • 4 sprigs of fresh rosemary or thyme
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 1 large red onion, wedged
  • 2 tbsp balsamic vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C). Dry the chicken thoroughly with paper towels to ensure a crispy skin. Rub the entire bird with olive oil, then coat generously with the Kosher salt and cracked black pepper. Stuff the cavity with lemon halves, garlic, and fresh herbs.
  2. In a large cast-iron skillet or heavy-duty roasting pan, toss the carrots, baby potatoes, and red onion wedges with a drizzle of oil and a pinch of salt. Spread the vegetables in an even layer to create a natural roasting rack.
  3. Place the seasoned chicken directly on top of the vegetable bed, breast-side up. Transfer the pan to the center of the oven and roast for approximately 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).