Roasted Chicken and Vegetables.

This video showcases a simple and delicious recipe for a whole roasted chicken with vegetables. It begins by adding chopped carrots, butternut squash, and broccoli to a cast iron pan. A drizzle of oil is added, and the vegetables are mixed to coat. A whole chicken (4-5 lb) is then placed on top of the vegetables. The chicken is seasoned generously with salt, black pepper, and fresh thyme, both on the exterior and inside the cavity. The wings are folded under, and the legs are tied together. Finally, the chicken and vegetables are baked at 425°F (220°C) for 1 hour. The video concludes by showing the beautifully roasted chicken, carved and arranged on a platter with the tender vegetables, garnished with fresh thyme. A close-up shot highlights the juicy, perfectly cooked chicken.