Here’s how to make the juiciest chicken you’ll ever have that will have your guests thinking you’re a chef! Comment “chicken” for the link to the best thermometer ever invented. Ingredients: - Whole chicken - Potatoes (golden or medley) - Carrots - Celery - 1 Onion - 1 Lemon - Avocado oil - Spices (Salt, Pepper, Onion Powder, Garlic Powder, Thyme, Rosemary) - 4-5 TB Butter (Must be room temperature) - Bone Broth - Better than bouillon (optional) - Flour or Tapioca flour (For the Rue) 1. Take chicken out of the fridge 1-2 hours before roasting so it comes to room temperature for even cooking. 2. Prepare veggies by chopping in 2 inch pieces. Toss with avocado oil and spices. 3. Spread evenly on roasting pan. 4. Dry chicken with paper towels 5. Prepare the herb butter. 6. Spread butter underneath the skin and on top of the skin. 7. Stuff chicken with 1 lemon & tie the legs together with butchers twine 8. Top with salt & Pepper 9. Insert thermometer To cook chicken: 1. Roast at 450 for 10-15 Minutes. 2. Then turn down to 350 and continue roasting for 20 minutes per pound. I had a 4.6 lb chicken, so I cooked for a total of 1 hour and 45 minutes (this includes initial roasting time). Cook until the chicken is at least 165 degrees internally. Mine creeped up to 169 degrees after resting and it still turned out juicy! 3. Let it rest for at least 10-15 minutes to retain juices. 4. Put veggies back in the oven on a low broil to crisp up for about 5-10 minutes. 5. Make a rue with butter or flour. (If your gluten free, just use tapioca flour) 6. Pour all the pan drippings in a pot and whisk to thicken. Add the bouillon and extra spices if needed(Do not add salt until AFTER you taste test.) Squeeze lemon in the gravy and over the veggies. Enjoy!