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If possible, remove bird from fridge an hour before prepping
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Preheat oven to 400 degrees and place oven rack in center of oven. If chicken starts to brown too much toward the end of cooking, tent with foil.
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Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
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Season entire chicken with sea salt and freshly ground pepper.
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Tuck wings behind back, and tie legs with cooking string or silicon bands. Set aside.
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Prep veggies and place in roaster. Combine ingredients for vegetable seasoning and whisk.
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Drizzle over veggies and toss. Separate vegetables a little to accommodate chicken.
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Place chicken in pan.
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Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
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While chicken is cooking place all ingredients for glaze into a small sauce pan.
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Bring to a simmer, stirring. Allow to thicken slightly. Remove from heat.
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When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
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Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
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Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
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Once removed, allow chicken to 'rest' for ten minutes before carving.
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Helpful hint!
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If vegetables aren't quite browned enough, remove just the chicken to 'rest' and place the veggies back in the oven and set to broil. This will brown your vegetables to crispy perfection but keep an eye on it!
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Carve chicken, serve.