Garlic & Herb-Roasted Chicken over Vegetables

INGREDIENTS:

1 whole 5-6 lb chicken, spatchcocked or cut in half

2 tsp seasoned salt

1 tsp black pepper

2 tsp chicken seasoning (low-sodium recommended)

1 tsp garlic & herb blend

1 tsp smoked paprika

1 tbsp avocado oil

2 tbsp butter, cut into 6-8 pieces

1 onion, chopped

6 garlic cloves, smashed

4 sprigs fresh rosemary

4 sprigs fresh thyme

*use any mix of starches and vegetables, such as…

4 small potatoes, cut to preference

2 corn, cut to preference

½ lb kabocha or calabaza squash, cut to preference

2 carrots, cut to preference

2 zucchinis, cut to preference

INSTRUCTIONS:

1) Clean, then season the chicken with the seasoned salt, black pepper, chicken seasoning, garlic & herb blend, and smoked paprika. Drizzle with avocado oil, and massage the seasonings in well. Set aside to marinate while the oven preheats to 400 degrees Fahrenheit and you prepare the vegetables.

2) Arrange the prepared vegetables, garlic, and herbs in a roasting pan, then place the chicken on top. (Add additional seasoning over vegetables if you wish, but the chicken will season the vegetables as they roast.) Strategically put the pieces of butter on top of the chicken and vegetables.

3) Roast for 1 to 1.5 hours or until the chicken is fully cooked. Baste every 30 minutes.

Allow to rest for 15 minutes, and enjoy!