3 1/2 pounds of skin-on, bone-in chicken lodgings
Kosher salt and freshly ground pepper ,1 lemon, halved ,3 tablespoons extra virgin olive oil ,1 pound of fingertips or other small potatoes ,2 bundles of radishes ,1 bunch of shallots ,1 bundle of baby carrots 1/4 cup chopped fresh dill
Preheat oven to 500 degrees.
Rinse the chicken and dab dry. Season with salt and pepper, then place the skin on top of a framed baking tray. Squeeze 1/2 lemon over the chicken and sprinkle with 1 tablespoon of olive oil. Fry 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the shallots into thirds. Pour the potatoes, radishes, carrots and the remaining 2 tablespoons of olive oil in a bowl; Season with salt and pepper. Remove the chicken from the oven and disperse the vegetables around it. Continue to fry until the vegetable is tender and the chicken is golden and cooked by, about 20 minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.