Ingredients

• 1 large sweet potato, peeled and diced
• 2 large carrots, sliced into 1-1/2” slices
• 1 onion, diced
• 1 Tbs olive oil
• 3 Tbs butter, room temperature
• 2 Tbs fresh sage, finely chopped
• 1 garlic clove, minced
• 1 (2-3 lb) whole chicken
• 1 tsp coarse sea salt

Instructions

1. Preheat oven to 400°F.
2. Mix sweet potato, carrots, onion and olive oil in a large roasting pan.
3. Combine butter, sage, and garlic in a small bowl.
4. Place the chicken in the center of the roasting pan, atop the vegetables.
5. Carefully loosen skin from the breast and rub chicken with herbed butter. Make sure to rub between the skin and breast, as well as the outer skin of the chicken.
6. Sprinkle chicken and vegetables with sea salt.
7. Roast for 15 minutes. Reduce heat to 375°F and continue to cook until internal temperature of chicken reaches 165°F (about 1 hour).

Notes