Wash your chicken in cool water and pat dry. Place breast side up into Dutch oven, cast iron skillet, or roasting pan. Tie the legs together with cooking twine and brush the whole chicken liberally with olive oil or butter.
1 5 lb Roasting Chicken, 3 Tbsp Olive Oil
Generously sprinkle all the seasonings onto the chicken evenly.
3 Tbsp Herbs de Province, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp celery salt, 1/4 tsp black pepper, 1/4 tsp paprika, salt
Heat your olive oil in a pan on medium high heat. When hot, gently toss in your chopped carrots and potatoes and leave to brown WITHOUT stirring for a few minutes. Once brown on one side, give them a flip and leave them again for a few minutes to brown.
4-5 medium potatoes, 4-5 medium carrots, 1-2 Tbsp olive oil
Add Potatoes and carrots to the pan around the chicken. They will finish cooking through in the oven.
Add the sprig of rosemary to the pan and bake uncovered on a middle rack at 425 for an hour and a half, or until the temperature on a thermometer reads 160. Once it hits 160, remove it from the oven and leave to rest for a full ten minutes. This allows the chicken to come up to a perfect 165.
After your chicken has rested, remove it from the pan and toss the veggies in the juices from the chicken. Plate and serve!