-
1
Preheat oven to 425 F. Let chicken rest at room temperature for 30 minutes.
-
2
Wash chicken and pat it dry.
-
3
Remove giblets.
-
4
Sprinkle the cavity of the chicken with salt and pepper and add garlic cloves into the cavity.
-
5
Roll the lemon on the counter with your hand to make it juicy.
-
6
Then cut it in half and add it into the cavity of the chicken.
-
7
Next you need to truss the chicken.
-
8
To truss the chicken, cut about 3 feet of baking twine.
-
9
Place the chicken on your work surface so that the breast side is up, and the legs are pointed towards you.
-
10
Tuck the wing tips under the chicken.
-
11
Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast.
-
12
Then cross the string under the breast.
-
13
Wrap each end around the closest leg end, and tie tightly so that the legs come together.
-
14
Rub the butter over the chicken and sprinkle with chicken seasoning and a little ground pepper.
-
15
In a heavy cast iron skillet, layer the bottom of the skillet with onions and carrots.
-
16
Drizzle with olive oil and give it a mix.
-
17
Top the onions and carrots with the chicken.
-
18
Add potatoes around the side of the chicken.
-
19
Place skillet in the oven and roast for 60 minutes or until the internal temperature reaches 160 F. Remove skillet from the oven.
-
20
Place the chicken on a cutting board and cover with aluminium foil.
-
21
Let the chicken rest for 10 minutes, so that all the juices run back into the chicken.
-
22
To keep your vegetables warm, turn off the oven and place the skillet of vegetables back in the oven.
-
23
Cut the chicken into pieces and serve with vegetables.
