1/4cupfresh herbs finely chopped (you pick ‘em, – rosemary, thyme, oregano, sage any one, or all four)
Preheat the oven to 450 degrees. Wash all produce, mix chopped onions, potatoes and carrots with salt, pepper and olive oil. Mix well and set aside. Wash and dry chicken. Remove the back bone and spread chicken out so it lays flat bone side down.
Rub chicken with garlic, salt, pepper and herbs then drizzle with olive or grapeseed oil. Place vegetables and potatoes into a large iron skillet or any pan with depth. Place chicken skin facing up, on top of the vegetables and potatoes.
Roast at 450 degrees for 45 minutes and then 350 degrees for another 15 minutes. Remove chicken from oven when thigh temperature has reached 165 degrees. Squeeze lemon all over and drizzle with a little more oil. Let rest for 10-15 minutes.
Place vegetables in serving dish. Carve chicken and enjoy with a soft pinot or a bold chardonnay.