Having a roast chicken dinner has to be one of the all time favourite comfort meals - it sure works for this household any day.

Here is the new addition to our kitchen:  An East Indian Kadhai - wok.

I am such a lover of cast iron - and this Kadhai is a great piece of cast iron cook ware.  It surrounded the chicken, potatoes, carrots with onions on the bottom to create a vessel with amazing heat capacity.

Any cast iron wok, or dutch oven can work nicely as long as there is adequate space without over crowding.

1 1/2 tsp. chopped fresh rosemary

2 tsp. lemon thyme

zest of 1 lemon

1/2 tsp. salt

fresh cracked pepper

Mix and reserve 1 Tblsp. for the chicken.

(then add 1 tsp. dried parsley to the remaining herb mix, mixing well)

2 Tblsp. Avocado oil

4lb. whole chicken - remove from fridge one hour before roasting

red and yellow gem potatoes - or Yukon gold works well

sliced carrots

3 sliced whole intact red onion slices, cut 1/4 inch thick

Mix up the herbs, salt and pepper in a large bowl.  Reserve 1 Tblsp. for the chicken.  Then add 1 tsp. dried parsley to the herb mix and mix well.

Slice up carrots and potatoes - enough to surround your chicken.  Add the Avocado oil to the herb mixture and blend well, then add in your carrots and potatoes tossing well to coat.

Rub some Avocado oil over the chicken, and add the reserved herb mixture, spreading well onto the chicken.  Place the 3 slices of red onion on the bottom of the wok or pot, then place in your chicken, legs trussed, wings folded under onto the red onion slices. Toss the potatoes and carrots around the chicken.

Preheat your oven to 350 degrees.  After 1 hour baste your chicken, toss the vegetables.  Cook another 20 minutes until the chicken is nicely roasted and cooked through.

Remove chicken to a platter and let rest 15 minutes under loosely tented foil, and transfer the vegetables to the turned off oven to keep warm.

Slice your chicken and it is ready to serve with any other side dishes.