Preparation Steps

• Preheat oven to 450˚F.
• Remove giblets from inside the cavity of the chicken. Thoroughly pat dry chicken with paper towels.
• Place the chicken breast-side UP on a rack set over a jelly roll pan or inside a roasting pan. Set aside.
• In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.
• Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs.
• Rub HALF of the butter mixture under the skin, spreading it all around and to the thighs.
• Rub the rest of the butter mixture on top of the skin.
• Add a bit of salt and cracked black pepper inside the cavity; fill the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs.
• Using kitchen twine, tie the legs together.
• Tuck the wings under the body of the chicken.
• Roast the chicken, uncovered, for 10 minutes.
• In the meantime, combine all the veggies in a mixing bowl and add olive oil, salt, and pepper; toss to coat.
• Remove chicken from oven and add the vegetables to the pan.
• Lower oven temperature to 350˚F.
• Continue to roast the chicken for 1 hour and 10 minutes, or until internal temperature of the chicken reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Start checking at the 55-minute mark. Stir veggies halfway through cooking.
• Remove chicken from oven and let rest 10 to 12 minutes before cutting.
• Cut and serve.