Yield: 6 to 8 servings

1½ pounds fingerling potatoes, cut in half lengthwise
1 (7-ounce) package baby rainbow carrots, cut in half lengthwise
1 bulb fennel, cut into eighths
6 garlic cloves, peeled
3 bay leaves
Lemon Vinaigrette 
1 teaspoon kosher salt
¾ teaspoon ground black pepper
¼ cup lemon-infused olive oil
1 (4-pound) whole chicken, brined and split in half 
¼ cup lemon-infused olive oil

1. Preheat oven to 400°.

2. In a large bowl, combine potatoes, carrots, fennel, garlic, and bay leaves. Pour Lemon Vinaigrette over vegetables, and add salt and pepper, stirring to combine.

3. Place vegetables in a 3-inch-deep cast-iron chicken fryer. Rub chicken with olive oil. Place chicken on top of vegetables.

4. Roast until an instant-read thermometer registers 165° when inserted into the thickest part of thigh, 1 to 1½ hours.

5. Remove from oven. Transfer chicken to a serving platter. Stir pan juices into vegetables. Serve immediately.