Remove whole chicken from refrigerator to set out and come to room temperature. Preheat oven to 400 degrees Fahrenheit.
Prepare a large baking sheet with a layer of aluminum foil followed by a layer of parchment paper. Set aside.
Chop root veggies into 2-inch chunks and spread evenly on prepared baking sheet. Drizzle about 1/2 tbsp of avocado oil over veggies, season with pink Himalayan salt and pepper to taste, then toss together until evenly combined.
Prepare the chicken. Remove giblets from inside the cavity. Save them for roasting if you like, they're packed with nutrients! Then, rinse your chicken well and pat completely dry with paper towels.
Place chicken on a roasting rack on top of baking sheet with the veggies. This will keep prep area clean. Start by drizzling one side of the chicken with 1/2 tbsp of avocado oil and spread evenly to coat the chicken. Season with half of all dried seasonings. Flip the chicken over and repeat with oil and seasonings.
Next, sit the chicken upright so the cavity is facing up. Season inside cavity with a bit more salt and pepper. Squeeze the juice of 1 lemon, then add the lemon halves into the cavity.
Place your chicken breast side down on the roasting rack. You can use some twine to tie the legs together for more even cooking, but I honestly never do and this recipe works like a charm without!
Transfer chicken on roasting rack into preheated oven. Make sure the chicken is centered.
Immediately add veggies into the oven, placing them directly under the chicken. This is key because the veggies will catch all the chicken drippings to soak up the juices and flavor!
Roast chicken and veggies for 30 minutes. After 30 minutes, use a set of tongs or pitch forks to carefully flip your chicken to breast side up. Continue to roast for another 15 minutes.
Lower the oven temperature to 350 degrees Fahrenheit and finishing cooking for 30 minutes.
Remove chicken and veggies from the oven. Allow chicken to rest for at least 10 minutes before cutting in.
Carve up your chicken and serve with roasted veggies. Chicken stores best in an airtight container in the fridge for up to 4-5 days.
