One-Pan Whole Roasted Chicken & Veggies Recipe by Tasty

Ingredients

• 1 medium yellow onion, thinly sliced
• 6 medium carrots, cut on the bias into 1/2-inch (12-mm) slices
• 1 cup torn Tuscan kale, packed, stems removed
• 3 tablespoons extra-virgin olive oil, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• ½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
• 3 lb whole chicken, giblets removed, patted dry
• 8 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 1 lemon, halved
• cast-iron skillet, 12-inch (30-cm)
• kitchen twine