Preheat oven to 425° F.

Get out a 12-14 inch cast iron skillet at least 2 inches deep.

If you don’t have a cast iron skillet use a 13”x9” baking pan.

Place vegetables into pan in a single layer.

In the sink, using a sharp knife or scissors, open the chicken packaging.

Carefully remove the chicken from the packaging and remove the neck, and gizzards, typically in a separate bag in the packaging.

If you’re planning on making the Chicken Stock, reserve for use later. (LINK TO Chicken Stock: A Little More Confidence)

Generously salt and pepper the outside of the chicken.

Bake for 20 minutes at 425° F.

Reduce temperature to 350° F and bake for 1 hour and 15-30 minutes, depending on the weight of your chicken.

If 4 pounds or so, cook for 1 hour 15 minutes, if 5 pounds or so, cook 1 hour 30 minutes.

Remove from oven and cool for 7-9 minutes before carving.