Simple and delicious. Whole roast chicken meal with roast potatoes and maple glazed carrots. #shorts

Recipe Butter n herb chicken 10 sprigs thyme 2 sprigs Rosemary 5 sprigs sage 70 g unsalted softened butter Zest of 1 lime 1 Tsp dried basil / fresh basil 1 tbsp all purpose Cracked black pepper Mix then rub all over chicken. Lift the skin then stuff the Breast and legs Oven tray with 2 stick celery 3 carrots 2 onion 1 head garlic 2 sprigs Rosemary 4 sprigs thyme 2 tbsp Olive oil Salt n pepper for taste 1 cup of chicken / veggies stock Place chicken on top then cover and put in the oven at 360 f for 45 minutes Then remove foil And base the chicken in some of the juices in the tray and leave uncovered for another 30 minutes or until the chicken is fully cooked or at an internal temperature of 75 degree Celsius which is 170 Fahrenheit. This will also help to crisp the chicken skin. When chicken is done remove and let rest while u prepare the gravy For the gravy just allow the ingredients