Cast-Iron Roast Chicken with Fennel and Carrots
"The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through...."
INGREDIENTS
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1 (3 1/2–4-pound) whole chicken
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Kosher salt
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2 fennel bulbs, cut into 6 wedges each
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1 pound small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
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3 tablespoons olive oil, divided
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Freshly ground black pepper
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