-
Cut the chicken open through the back bone. Dry the chicken and sprinkle with salt and black pepper.
-
Lift the chicken skin and generously rub the herbed butter under the skin and over the whole chicken.
-
Lay the chicken flat on a baking sheet and roast in 425°F preheated oven for 30 minutes.
-
Sprinkle the potatoes, carrots and brussells sprouts with salt, black pepper, onion and garlic powder and toss to combine.
-
Add the vegetables around the chicken and roast for an additional 40 minutes. (In the last 20 minutes, put your chicken under an aluminum foil tent.)
-
Let the chicken rest for 10 minutes before serving.