INGREDIENTS

• 1 (3½- to 4-pound) whole chicken
• Salt to taste
• 1½ pounds small red potatoes, cut in half
• 2 large carrots, cut into thirds
• 3 tablespoons plus 2 teaspoons olive oil
• Freshly ground black pepper
• 2 lemons, cut in half
• 1 yellow onion, peeled and quartered
• ½ pound brussels sprouts, halved
• 1 tablespoon assorted chopped fresh herbs, such as thyme and rosemary
• ¼ cup unsalted butter, at room temperature

HOW TO MAKE IT

1. Place the chicken on a baking sheet fitted with a wire rack. Liberally sprinkle salt all over the chicken, loosely cover the chicken with parchment paper, and refrigerate for 24 hours.
2. Preheat the oven to 500°F. Let the chicken come to room temperature for about 30 minutes before roasting.
3. In a medium mixing bowl, toss the potatoes and carrots with 2 tablespoons of the oil and a big pinch of salt and pepper. Transfer the potatoes and carrots to a large cast-iron cocotte and add the lemon halves and onion quarters. Drizzle with 1 tablespoon of the oil.
4. Add the brussels sprouts to the same mixing bowl, along with the remaining 2 teaspoons oil and a big pinch of salt and pepper. Toss to coat and set aside.
5. In a small bowl, stir the herbs into the butter. Gently separate the chicken skin from the meat and rub the butter mixture under and on top of the skin and all over the thighs and breasts. Place the chicken on top of the vegetables in the cocotte and roast for 20 minutes.
6. Decrease the oven temperature to 350°F, add the brussels sprouts to the cocotte, and continue roasting for 30 to 40 minutes, until a meat thermometer reads 165°F when inserted between the thigh and the breast.
7. Remove the chicken from the oven, tent with aluminum foil, and allow the chicken to rest for at least 10 minutes before carving and serving with the roasted vegetables.