Recipe

Prepare Chicken

1. Position rack in middle of oven, place half sheet pan on rack, and preheat oven to 450°F.
2. Let chicken sit on counter for about 20 minutes — it will roast more evenly if it’s allowed to lose that chill. Thoroughly pat chicken dry and generously season inside cavity with salt and pepper. Place onion quarters, rosemary sprigs, thyme sprigs, garlic halves and lemon quarters inside. Truss chicken (or just tie drumsticks together), rub skin with some oil and generously season outside of chicken with salt and pepper.

Roast Chicken

1. Carefully remove hot sheet from oven and set chicken breast-side up in centre — it will sizzle loudly. Transfer pan to oven and roast for 15 minutes, or until skin begins to brown and crisp up. (If you’re like us and lack a vent hood over the oven, you may set off your smoke detector. Turn on that kitchen fan to prevent such an ordeal.)
2. Pull chicken out of oven and add potatoes, shallots and carrots to pan. Drizzle with a little oil and very lightly season with salt and pepper. Return to oven and roast for about 45 minutes, or until chicken skin is crisp and golden brown, and juices run clear. Internal temperature in thickest part of thigh should register around 160°F.

Assemble and Serve

1. Remove sheet pan from oven and transfer chicken to carving board. Let rest for about 10 minutes before carving. Internal temperature will continue to rise and should hit 165°F.
2. While chicken rests, use slotted spoon to transfer roasted vegetables along with any accumulated juices to large bowl. Add kale and briefly toss to combine — the residual heat of the roasted vegetables will help the kale wilt. Add mustard and toss until vegetables are evenly coated.
3. Divide vegetables among plates, carve chicken and serve.