Name: Skillet Roast Chicken and Vegetables
Yield: 1
Ingredients: 1 head garlic, halved crosswise -; 1 lemon, halved -; 1 large onion, quartered -; 4 Carrots, peeled and chopped -; 1 fennel, chopped -; 1 tbsp. extra-virgin olive oil -; Kosher salt -; Black pepper -; 15 sprigs fresh thyme -; 1 whole chicken (3 to 4 lb.), rinsed and patted dry -; 2 tbsp. unsalted butter, at room temperature -

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Ingredients for - Skillet Roast Chicken and Vegetables

1. 1 head garlic, halved crosswise -

2. 1 lemon, halved -

3. 1 large onion, quartered -

4. 4 Carrots, peeled and chopped -

5. 1 fennel, chopped -

6. 1 tbsp. extra-virgin olive oil -

7. Kosher salt -

8. Black pepper -

9. 15 sprigs fresh thyme -

10. 1 whole chicken (3 to 4 lb.), rinsed and patted dry -

11. 2 tbsp. unsalted butter, at room temperature -

How to cook deliciously - Skillet Roast Chicken and Vegetables

1. Stage

Place rack in bottom third of oven and preheat to 450 degrees F. Arrange garlic, lemon, onion, carrots, and fennel in a 10 to 12" cast-iron skillet and drizzle with oil. Season with salt and pepper and sprinkle with half the thyme.

2. Stage

Remove giblets and generously season chicken with salt and pepper. Rub under the skin with half the butter, using your fingers to gently spread butter across breast. Rub remaining half of butter all over outside of chicken. Place remaining thyme sprigs inside cavity of chicken. Tuck wings under and tie legs together with kitchen twine.

3. Stage

Roast until juices run clear when you cut between leg and thigh, 50 to 60 minutes. Transfer chicken to a cutting board to rest and baste with juices from bottom of skillet. Return to oven until golden brown, 10 to 15 minutes more.

4. Stage

Remove twine, squeeze roasted lemon all over chicken and vegetables, and serve.