Ingredients

• 1 of medium yellow onion
• 6 of medium carrots
• ½ bunch of torn Tuscan kale1 cup of torn Tuscan kale
• 3 tablespoon of extra-virgin olive oil
• 0 of kosher salt
• 0 of freshly ground black pepper
• 120 mL of white wine½ cup of white wine
• 1 of whole chicken1.5 kg of whole chicken3 lb of whole chicken
• 8 sprig of fresh rosemary
• 8 sprig of fresh thyme
• 1 of lemon

Instructions

1. Arrange an oven rack in the center position, then preheat to 425˚F (220˚C).
2. Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well-coated. Pour the white wine over the vegetables.
3. Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
4. Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
5. Carve the chicken, then plate alongside the vegetables. Spoon the pan drippings over the top and serve immediately.
6. Enjoy!