Simply Perfect Roast Chicken and Vegetables

This is really perfectly juicy, perfectly simple roast chicken.   I love this recipe. *Love it*  It creates a a crisp golden brown crust, moist tender chicken inside, laying on a bed of perfectly seasoned vegetables, floating in a delicious saucy gravy.  Everything is made in one large skillet, so less mess to clean up! Always a plus.  You must try this. (I say that in my sweetest southern voice =)  It will become one of your favorites too.  Serve it with some bread to sop up the delicious sauce in the skillet.

Ingredients:

1 large white or yellow onion, quartered
1 large carrot, peeled, and cut into chunks
1 pound Yukon gold potatoes, peeled, and cut into 1 1/2 inch chunks
3 tbs. olive oil
2 tsp. kosher salt, divided
3/4 tsp fresh ground black pepper
One 31/2 to 4 pound whole chicken, giblets removed, rinsed and dried inside and out
1 large lemon, halved
1 cup chicken broth
1/2 cup dry white cooking wine

Directions:

Heat oven to 425. Place rack in the middle of oven.

Combine the onions, carrots, and potatoes in a large cast iron skillet or other large oven safe skillet or casserole dish.  Drizzle the olive oil over the vegetables and toss to coat.  Sprinkle with1/2 teaspoon salt and 1/4 teaspoon of the pepper.  Place the chicken breast side down on top of the vegetables. Squeeze 1/2 of the lemon over the back of the chicken.  Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Roast for 20 minutes the remove from oven.

Using tongs, remove chicken and set aside.  Pour in chicken broth and wine and stir gently.  Place chicken breast side up back on top of the vegetables.  Squeeze the remaining lemon half over the chicken.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.  Place back in the oven and bake for an additional 40-50 minutes or nice and golden brown and cooked through.

Transfer chicken to a serving platter and tent loosely with foil for 10 minutes. Serve with vegetables and lemon pan sauce.

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