Easy Weeknight Roast Chicken and Root Vegetables

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   At least two hours before cooking: Take out giblets or any other weird stuff that may be packed in the cavity of the chicken.

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   Tell the chicken you love it and thank it for providing itself to you and for agreeing to be delicious.

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   Salt the chicken liberally inside and out.

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   This will make the skin nice and crisp but also make the meat amazingly tender and flavorful.

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   Cover lightly with foil, and place in fridge.

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   An hour before cooking: Take the chicken out of the fridge.

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   Its all about the temperature: a cold chicken put into a hot oven will result in uneven cooking.

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   Then: Preheat oven to 425 F. Place a lemon inside the chicken cavity.

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   Or an onion.

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    Just put something moist in the cavity or else it will dry out.

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    Optional: Rub chicken with butter, ghee, or coconut oil, even getting under the skin.

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    Roughly chop root vegetables into 2-inch chunks, toss with the olive oil and a sprinkle of salt to coat.

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    Lay veggies in a baking pan, large oven-proof frying pan, or cast iron skillet.

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    Place the birdie, breast side up, on top of the root vegetables.

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    Place in the oven for about an hour.

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    After an hour of minding your own business, take chicken out of the oven.

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    Youll know its done when you tilt the chicken and the juices that run out of the cavity are clear.

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    If they arent clear, put it back into the oven for a few minutes longer.

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    Set the dish on a cooling rack.

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    Let the chicken sit for about 15 minutes to let all those juices settle back in.

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    Then cut, and serve along with a hefty helping of veggies.

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    Or cut it apart, pull the meat off and put it into the refrigerator for easy leftovers on tomorrows salad.

* Per serving · 4 servings · Values may vary.