Place potatoes and carrots in a single layer in a well-seasoned 12-inch cast iron skillet.
Remove giblets from the chicken, rinse and dry it very well with paper towels, inside and out. Salt and pepper the cavity, then tie the legs. Sprinkle the chicken generously with salt and pepper. Place the chicken on top of the potatoes and carrots in the cast iron skillet.
Place the skillet in the oven and roast 50-65 minutes, without basting, until the temperature of the breast reaches 165°F. Remove from oven, baste the chicken with the pan juices and let it rest for 15 minutes. Cut into pieces and serve with potatoes and carrots.