Preheat the oven to 375ºF.

Remove the chicken from the packaging, drain, remove any giblets from the cavity of the chicken, and pat the skin dry with paper towels.

In a small bowl, mash the butter, garlic, chopped herbs, and salt and pepper together until combined.

Cut the potatoes into chunks about 3″, then cut the carrots into lengths about 3″ as well. Slice both ends off the onion and peel away the tough outer layer. Cut the onion in half, then cut each half into quarters for a total of 8 wedge shaped pieces.

Place the chicken in a large roasting pan, (12″ x 18″ x 4″) and scatter the veggies evenly around it. Gently loosen the chicken skin covering the breast meat and slide about 1/3 of the herb butter mixture under the skin.

You can truss the chicken legs together with kitchen twine, but I’ve stopped doing this extra step and the chicken still cooks evenly and perfectly juicy.

Dot the remaining 2/3 of the herb butter over the veggies. Mix the lemon juice together with 2 cups of the chicken stock and pour it over the veggies.

If you want an extra crispy chicken skin, brush the chicken all over with 1-2 tablespoons olive oil or avocado oil.

Roast the chicken until a meat thermometer inserted between the leg and thigh, not touching the bone, registers 170º and the veggies are tender, about 1 hour 45 minutes to 2 hours. Check the chicken after 1 hour 20 minutes or so and add the additional 2 cups of chicken stock if it’s looking dry. You want to make sure the pan doesn’t run dry or the drippings will start to burn.

Serve the chicken and vegetables straight from the pan, or arrange them on a serving platter. You can also drain out the pan juices and add them to my Gluten Free Gravy.

Garnish with additional sprigs of thyme and rosemary if desired. Or you can also sprinkle the potatoes and veggies with some freshly chopped parsley for a bright pop of color.