Ingredients:

  • 1 4 lb whole chicken, giblets removed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 1 head garlic, halved crosswise
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 lb carrots, peeled and cut into chunks
  • 1 can 15 oz chickpeas, drained and patted dry

Instructions:

  1. Use paper towels to pat the chicken extremely dry, inside and out, to ensure maximum skin crispiness.
  2. Generously sprinkle salt and pepper inside the chicken cavity.
  3. Insert the lemon halves, halved garlic head, and fresh herb sprigs into the cavity.
  4. Use a basting brush to apply a thin, even layer of olive oil over the entire skin.
  5. Rub the salt, pepper, and oregano into the oil-coated skin.
  6. Place the carrots and chickpeas in the bottom of a cast iron skillet or roasting pan to act as a natural roasting rack.
  7. Place the chicken breast-side up on top of the vegetables.
  8. Roast in a preheated 425°F oven until the internal temperature reaches the safe minimum.