Whole Roast Chicken with Vegetables

Yield: 4-6 servings

Prep time: 20 minutes

Cook time: 2 hours

This simple recipe for whole roast chicken with vegetables is a comforting and delicious meal that highlights local poultry and produce.

Ingredients:

1 1/2 pound potatoes, peeled and chopped into 1-inch chunks

2 summer squash or zucchini, chopped into 1-inch thick coins

1/2 pound green beans, trimmed and halved crosswise

8 cloves garlic, peeled

1 whole chicken

2 lemon wedges

3 tablespoons unsalted butter, melted

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 teaspoons minced fresh rosemary (or 1 teaspoon dried rosemary)

Preheat the oven to 450°F. Place the potatoes, squash, green beans, and garlic in a large, seasoned cast iron skillet. Put the chicken on top of the vegetables and pat it dry. Place the lemon wedges in the cavity of the chicken. Mix the melted butter with the salt, pepper, and rosemary. Brush the seasoned butter liberally onto the chicken, and drizzle the remainder over the vegetables.

Roast the chicken at 450°F for 15 minutes, then lower the oven temperature to 375°F and continue to roast for 20 minutes per pound (1 hour 40 minutes for a five-pound chicken), or until a meat thermometer inserted into the thigh measures 165°F.

Transfer the chicken to a cutting board and let rest for 10 minutes. Toss the vegetables with the juices and test for doneness, returning to the oven to roast a bit more while the chicken rests if needed. Carve the chicken and serve hot with the vegetables.