A whole chicken roasted in a cast-iron skillet with carrots, parsnips and Brussels sprouts.

• 1, 3½ to 4 ½- pound (1.6 kg to 2 kg) whole chicken, (giblets removed, patted dry)
• Kosher salt
• Freshly ground black pepper
• 4 medium carrots, (scrubbed, trimmed, cut into 4-inch-long (10 cm) by ½-inch (12 mm) wide pieces)
• 2 medium parsnips, (scrubbed, trimmed, cut into 4-inch-long (10 cm) by ½-inch (12 mm) wide pieces)
• 8- ounces (225 g) trimmed Brussels sprouts, (halved lengthwise)
• 3 tablespoons extra-virgin olive oil, (divided)

1. Pat the chicken dry with paper towels. Season generously with salt, inside and out. Tie the legs together with kitchen twine. Let it sit while the oven preheats.
2. Place a rack in the upper third of the oven, allowing room for the height of the chicken. Set a 12-inch to 14-inch (30.5 cm to 35.5 cm) cast-iron skillet in the oven. Preheat the oven to 425°F (220°C).
3. Meanwhile, toss the carrots, parsnips, and Brussels sprouts together with half the olive oil in a large bowl to coat. Season with salt and pepper.
4. Once the oven reaches temperature, coat the chicken with some of the remaining oil. Drizzle the rest of the oil into the hot skillet. Place the chicken in the middle of the skillet and scatter the vegetables around it. Roast until an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, registers 165°F/74°C, about 50 to 60 minutes. Let the chicken rest in the skillet at least 10 minutes.
5. Transfer the chicken to a cutting board and carve. Serve with the vegetables. Refrigerate any leftovers for up to 3 days in an airtight container.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

From FODMAP Everyday (Dédé Wilson)

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.