Chicken in a frying pan in the oven

Ingredients:

• 1 chicken weighing 1.5–2 kg.
• 4 tablespoons unsalted butter or extra-virgin olive oil
• 3 sprigs of rosemary + 1 tbsp. chopped leaves
• 5 cloves garlic, crushed and peeled
• 6 wide strips of lemon zest
• 1 large onion, sliced ​​into wedges
• 2–3 carrots, cut into 3–5 cm thick pieces.

Preparation:

1. Bring the chicken to room temperature for about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 220°C.
2. In a large ovenproof skillet, melt the butter over medium heat. Add the rosemary, garlic, lemon zest, and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
3. Brush the chicken with aromatic oil; season generously with salt and pepper. Tuck the wing tips under the chicken and tie the drumsticks together with kitchen twine.
   
   Culinary advice:
   
   Be sure to pat the chicken dry before cooking. For extra crispy skin, start cooking ahead of time: refrigerate the chicken, uncovered, overnight to allow the skin to dry. Bring to room temperature before roasting.
4. Sauté the onions and carrots in the remaining herb butter in the skillet; place the chicken breast-side up on top. Place the skillet in the oven and roast until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 60–75 minutes. Cover the chicken with foil if the skin starts to burn.
5. Transfer the chicken to a cutting board, pouring the juices from the cavity into the pan. Let it rest for 20 minutes, then carve. Serve the chicken with the vegetables and the juices from the pan.