Skillet Chicken Roast

Preheat oven to 425 F. Let chicken rest at room temperature for 30 minutes.

Wash chicken and pat it dry. Remove giblets. Sprinkle the cavity of the chicken with salt and pepper and add garlic cloves into the cavity.

Roll the lemon on the counter with your hand to make it juicy. Then cut it in half and add it into the cavity of the chicken.

Next you need to truss the chicken. To truss the chicken, cut about 3 feet of baking twine. Place the chicken on your work surface so that the breast side is up, and the legs are pointed towards you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast. Wrap each end around the closest leg end, and tie tightly so that the legs come together.

Rub the butter over the chicken and sprinkle with chicken seasoning and a little ground pepper.

In a heavy cast iron skillet, layer the bottom of the skillet with onions and carrots. Drizzle with olive oil and give it a mix.

Top the onions and carrots with the chicken. Add potatoes around the side of the chicken.

Place skillet in the oven and roast for 60 minutes or until the internal temperature reaches 160 F. Remove skillet from the oven. Place the chicken on a cutting board and cover with aluminium foil. Let the chicken rest for 10 minutes, so that all the juices run back into the chicken. To keep your vegetables warm, turn off the oven and place the skillet of vegetables back in the oven.

Cut the chicken into pieces and serve with vegetables.