A recipe by Julie Van Rosendaal
Preheat the oven to 425˚F.
Rinse and pat the chicken dry with paper towels. Place in a large cast iron skillet or shallow baking dish, drizzle with oil and rub all over to coat. Sprinkle with salt and pepper.
Place veggies around the chicken—small carrots can be left whole, as can new potatoes. Cut larger carrots, potatoes or root vegetables into 1-inch chunks. Drizzle the vegetables with oil and sprinkle with salt and pepper.
Roast for 50-60 minutes, or until the internal temperature reads about 160˚F. (It should go up to 165˚F as it rests.) Cover with foil if it’s browning too quickly.
Let rest for 10 minutes before carving the chicken and serving with the vegetables.