Ingredients:

  • 3.75 lb whole chicken
  • 2 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 whole lemon, halved
  • 1 head of garlic, sliced crosswise
  • 4 sprigs fresh thyme
  • 1.5 lbs Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Remove the chicken from the refrigerator 30 minutes before cooking to bring to room temperature. Pat the skin extremely dry with paper towels to ensure a crisp crust.
  2. Season the cavity and the skin aggressively with kosher salt and cracked black pepper.
  3. Stuff the chicken cavity with lemon halves, sliced garlic, and fresh thyme sprigs. Truss the legs with kitchen twine.
  4. In a large cast iron skillet or heavy roasting pan, toss the halved potatoes, carrot chunks, and onion wedges with olive oil. Spread them into an even layer to create a roasting rack.
  5. Place the chicken breast-side up on top of the vegetable bed.
  6. Roast in a preheated oven at 400°F (200°C) for approximately 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  7. Transfer the chicken to a cutting board and rest for 15 minutes. While resting, toss the vegetables in the rendered pan juices (schmaltz) before serving.