1 lemon, cut into quarters
1 head of garlic, cut in half
6 sprigs of fresh rosemary
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon olive oil
8 medium carrots, cut into 1.5″ chunks
1 pound of brussels sprouts, whole
2 yellow onions, sliced
2 teaspoons olive oil
2 teaspoons salt
2 teaspoons pepper
Kitchen Equipment Needed
Preheat oven to 425ºF with the oven rack in the lower third.
Remove the gizzards from the chicken, rinse the inside and outside under water, and pat dry until it is completely dry. Any moisture will create steam and the skin won’t get crispy. Leave on a cutting board at room temperature while you prepare the vegetables.
In the bottom of the roasting pan, place the vegetables in an even layer. Drizzle with 2 teaspoons olive oil, salt and pepper.
Stuff the inside of the chicken with the lemon, garlic and rosemary. Drizzle the outside of the chicken with 1 tablespoon olive oil. Use a pastry brush to brush the olive oil in an even layer. Sprinkle with 1 tablespoon salt and pepper. Place the chicken in the middle of the roasting pan on top of the vegetables.
Remove the roasting pan from oven. Lift the chicken out of the roasting pan, and tilt the chicken so all the internal juices drip on top of the vegetables. Put the chicken on a cutting board to rest for 10 minutes uncovered. (If you cover it, it creates steam and the chicken skin will get soggy!) Toss the vegetables in all the chicken juices, and return to the oven for another 10 minutes to caramelize.
Leftovers will keep refrigerated for 5 days in an airtight container.
Feel free to use any root vegetables you have on hand! I’ve used parsnips, turnips, potatoes, etc.