1 whole chicken, insides removed
Salt and pepper to taste
1 tbsp. olive oil
2 sprigs of fresh rosemary
To butterfly or spatchcock the chicken, lay chicken breast side down. Using sharp kitchen sheers or chicken scissors, cut the length of the chicken just to the left of the back bone. Carefully hold the center of the back bone and cut just to the right of the bone, removing it entirely from the chicken. Applying pressure, crack the breast bone and cut about 1 quarter-inch deep to expose the breast or "keel" bone. Using your fingers, work the bone out from the meat and discard.
Pre-heat oven to 425 degrees Fahrenheit. Slice onions and carrots in sections roughly the same size. Toss to coat with olive oil, lay in the bottom of a 12-inch cast iron skillet or a sheet pan with at least 1-inch sides. Lay the chicken breast side up on the veggies and liberally salt and pepper it. Bake for 45 minutes to 1 hour. Your chicken should read 160 degrees on a meat thermometer when finished, or the juices will run clear. In the skillet the chicken may take up to an additional 30 minutes to cook through.