Fall Cooking is my favorite. Below is one of my go to meals. Roast chicken with potatoes and carrots. All in one pan. Love my cast iron skillet.
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OHHH..... That looks delicious! 
Recipe?
Sure. I make so much that I just wing it. Not a big measurer either. But it is usually 4 big red bliss potatoes, around fist size and 4 big carrots. PD was dead on, but some below are some details.
I always ''brine'' chicken. I use quotes, because I don't submerge in any salt solution, however, I salt it two hours ahead of time, very liberally in sea salt. I place it the fridge in a sheet pan, under foil. The early salting is a practice of one of favorite chef, Judy Rodgers of Zuni Care in San Francisco.
I then remove the chicken from the fridge and let it "rest" until room temperature. This is very important for roasting any proteins. I then pat it dry with paper towels. The salt brings out moisture, which will cause the skin to steam, instead of crisp in the oven. I like crispy skin for my roast chicken. Season again with kosher salt and pepper. Squeeze a lemon in the cavity and place the halves in there.
For the root veg, you can use a combo of carrots, turnips, rutabagas, potatoes, sweet potatoes, parsnips, you get the picture. Cut them in equal portions and season with kosher salt and pepper. Toss in olive oil to coat and place in pan. Place chicken on top.
In a preheated stove (450 Degrees F) place the pan and roast for 30 minutes and then turn down the heat to 400 and roast for an additional 45 to 60 minutes, until the juices in the thigh area run clear. If they run pink, the chicken is not done. Put it back in the oven.
When done, place aluminum foil on top of pan and let the chicken ''rest'' for 20 minutes. Carve and serve with root veg, further seasoning if needed.
@Beezy. It was a small chicken. 3.5 pounder.
