Ming Tsai

Small (locally pasture raised) chicken.  Ideally a smallish
fryer
 Thyme
Ginger
Kosher salt
Crushed black pepper
vegetables for roasting: about 4 potatoes, quartered, 4 peeled and halved carrots, Jerusalem artichokes (if available), 1 pint of smallish onions, smashed garlic cloves, parsnips, peeled and halved
Olive oil

Equipment:
Poultry shears (or plain old scissors)
Cast iron skillet or similar oven-proof skillet large enough to fit one layer of vegetables, and a chicken on top with adequate space around the edges for the vegetables to crisp up so the majority isn't steaming under the vegetables.