1

Preheat the oven to 425F.

2

Lay the chicken flat on its breasts, and using scissors cut down the bones of the back of the chicken to remove the spine. *Chicken can be purchased already spatchcocked, which shortens the cooking time.

3

Combine the cayenne, paprika, onion and ½ tsp salt, sugar and 1 tsp olive oil; rub all over the chicken on both sides.

4

Preheat a cast iron skillet on medium high heat and place the chicken spine cut down and cook for 5 minutes untouched. Remove from the cast iron and place on a parchment lined baking sheet.

5

To the same skillet, add the remaining olive oil, carrot, potato, lemon cut side down and the remaining salt and cook for 5 minutes, moving around the carrots and potato to brown multiple sides. Place the carrots, potato and lemon on the same parchment lined baking sheet, sprinkle with rosemary and cook for 35 minutes.

6

To serve, squeeze the roasted lemon over the chicken and vegetables and enjoy hot.