Cast Iron Chicken and Vegetables | America's Test Kitchen

Ingredients

• 4 teaspoons kosher salt
• 1 tablespoon chopped fresh thyme
• 1 teaspoon granulated garlic
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1 (3½- to 4-pound) whole chicken , giblets discarded
• 2 tablespoons extra-virgin olive oil , divided
• 1 pound small Yukon Gold potatoes , unpeeled, halved
• 1 (1-pound) fennel bulb , stalks discarded, bulb halved through root end and cut into 1-inch wedges
• 1 red onion , cut through root end into 1-inch wedges
• 2 carrots , peeled, halved lengthwise, then halved crosswise
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons lemon juice
• 1 garlic clove , minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon smoked paprika