Prep your chicken if you have the foresight to do so. See some of the techniques above on how to get crispy chicken skin in the event that you want to try one. If not and you want to serve dinner in two hours, don't worry. You'll be just fine!

Preheat the oven to 450 degrees and prepare a large roasting pan with cooking spray.

Using a fork, mix softened butter with poultry seasoning, fresh rosemary and thyme.

If you didn't do a crispy skin preparation, rinse and pat your chicken dry. Place into a large roasting pan with enough room around the chicken for your vegetables.

Take all that delicious butter and rub it under the skin of the chicken. Use your fingers to loosen skin from the meat and for hard to reach places, you can use the back of a spoon to get down in there with the butter. If there is extra butter, just place it in the cavity.

Season the outside of the chicken with Kosher salt and ground black pepper.

Place the chicken breast side down. Truss the chicken by loosely tying the legs together using cooking twine.

Place all the cut vegetables around the chicken. You can also use any leftover fresh herbs or aromatics if you desire.

Roast the chicken for 30 minutes, remove from oven. Stick a pair of tongs inside the cavity of the chicken to flip the bird to breast side up.

Toss the vegetables so they are fully coated in chicken juices and butter while roasting.

Continue roasting the chicken breast side up for another 30-40 minutes or until a digital thermometer registers at 165 degrees when inserted into the thigh.

Remove the chicken from the oven. Allow to rest for 10 minutes before carving or serving.

If you plan to make my Easy Chicken Gravy, now is the time! Simply use a baster to get some of the chicken drippings or juices out of the bottom of the pan and follow the recipe.

Carve the chicken and enjoy dinner!

If you've tried this recipe for whole roast chicken, come back and let us know how it was!