1-Getting started with this roast chicken with vegetables is as easy as preheating your oven and gathering your tools. Begin by preheating the oven to 375°F (190°C) and preparing the herb butter mixture. This step ensures everything cooks evenly for a juicy, flavorful outcome.

2-First, mash the 4 tablespoons of softened butter, ghee, or extra virgin olive oil with 2 minced garlic cloves, 3 tablespoons of chopped fresh rosemary and/or fresh thyme, 1 teaspoon sea salt, and 1/2 teaspoon ground black pepper. Rub about one-third of this mixture under the skin of the chicken breast for extra flavor. Check out this similar chicken recipe for more ideas on seasoning.

3-Next, arrange the whole chicken in a roasting pan and surround it with the prepared vegetables: 6 medium Yukon gold potatoes cut into 3-inch chunks, 8 carrots cut into 3-inch lengths, and 1 red, sweet, or yellow onion cut into 8 wedges. Dot the vegetables with the remaining herb butter mixture. For a crispier skin, brush 1 to 2 tablespoons of olive oil or melted butter over the chicken.

4-Pour 4 cups of chicken stock and the juice from 1 lemon over the vegetables to add moisture and flavor. Roast uncovered for 1 hour 45 minutes to 2 hours, until the internal temperature between the leg and thigh reaches 170-175°F (77-79°C). If needed, add more stock to prevent burning halfway through.

5-To finish, let the chicken rest for 10 minutes before carving. This allows the juices to settle, making for tender meat and perfectly roasted veggies. Serve it up for a family dinner that everyone will enjoy.