Dry-Brined Chicken & Meyer Lemon-Roasted Vegetables

Place the chicken on a parchment-lined baking sheet. Rub the chicken all over with the dry brine, making sure to coat the breast well. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

Preheat an oven to 425°F.

In a large bowl, stir together three-fourths of lemon slices, artichokes, potatoes, garlic, salt, pepper and olive oil.

Transfer vegetables to bottom of roaster.

Pour wine into reservoir of roaster. Rinse chicken with cold water and pat dry with paper towels.

Place remaining lemon slices in chicken cavity, and tuck wings behind neck. Place chicken, with leg end first and breast side up, onto suspension arm. Tightly truss legs and the bottom part of back to suspension arm.

Transfer roaster to oven. Roast chicken and vegetables for 30 minutes.

Stir vegetables, then rotate roaster 180 degrees in oven. Continue to roast until an instant-read thermometer inserted into thickest part of a thigh, away from bone, registers 170°F, about 30 minutes more.

Transfer chicken to cutting board, cover loosely with aluminum foil and let rest for 10 minutes.

Meanwhile, stir vegetables, return roaster to oven and continue to roast until potatoes begin to brown and most of liquid from pan has evaporated, about 10 minutes more.

Stir parsley into vegetables and transfer to a warmed platter.

Carve chicken and arrange on platter.