-
1
Preheat oven to 475 degrees F.
-
2
Place the carrots, potatoes, and onion in a large bowl.
-
3
Drizzle with 3 tablespoons of olive oil, then season generously with salt and pepper.
-
4
Toss it all around well to coat, then place in a large cast-iron skillet.
-
5
You may also use a large baking dish instead, like a 9x13 pan.
-
6
Dry the chicken very well with a paper towel, then season the inside and outside of the chicken with salt and pepper.
-
7
Place the garlic, rosemary, and lemon wedge into the cavity, then truss the chicken with kitchen twine.
-
8
Place the chicken on top of the bed of vegetables, then roast for 25 minutes.
-
9
Turn the oven down to 400 degrees F, and brush the outside of the chicken all over with olive oil.
-
10
Continue cooking the chicken for approximately 45 more minutes, until the chicken registers 160 degrees F with a thermometer, reading where the thigh meets the breast.
-
11
Or, you can check that the juices run clear at this spot.
-
12
The chicken may need an additional 5 or 10 minutes of cooking time, depending on the size of the chicken.
-
13
Once the chicken has finished cooking, let it rest at room temperature for at least 15 minutes for the juices to redistribute.
-
14
Now its ready to serve!
