Simple Whole Roasted Chicken

For the Covered Version:
5 Chop any vegetables you like. The amounts depend on how much you want and what fits in your pan. Spread them evenly in the bottom of a baking dish and season lightly with sea salt and pepper.
1 Preheat oven to 400°F. Pat the thawed whole chicken completely dry and let it rest at room temperature for 20–30 minutes. Remove the giblets if included. Rub the chicken all over (top, bottom, and sides) with olive oil.
0 Place the chicken breast-side up on top of the veggies. Top with butter cubes. For best flavor, gently loosen the breast skin and spread some butter underneath.
2 Cover and bake for 40 minutes, then uncover and continue baking for 20+ minutes, depending on the size of the chicken. Internal temperature should reach 165–170°F.
6 Cook with the lid on the pot for 40 minutes and then the remaining time without the lid (about 20 minutes or longer depending on size). Then check the internal temperature around that time. The chicken should be 165-170 degrees. It can take anywhere from 60-80 minutes for this method.
11 Optional: Roast uncovered the entire time for crispier skin for about 60-90 minutes depending on the size of the chicken. You just want to make sure the internal temperature reaches 165–170°F and juices should run clear.
7 Remove from oven and let rest 10–15 minutes. Spoon pan juices over the chicken and veggies before serving. Enjoy!