• Preheat the oven to 425℉ (220℃)

Prepare Vegetables

• Chop onion, carrots, and red potatoes.
• Add the vegetables to a roasting pan.
• Season to taste with salt and pepper.

Prepare Chicken

• Pat the entire chicken dry with a paper towel.
• Rub the entire chicken inside and out with the melted butter. Carefully pull the skin up from the chicken breast and spread some melted butter under the skin.
• Mix the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper in a small bowl.
• Season the outside and inside of the chicken with the seasoning mix. Also, season under the skin.
• Roughly chop the potatoes carrots and onions. Spray the bottom of a roasting pas with cooking spray or olive oil. Layer the vegetables in the bottom of the roasting pan.
• Place the seasoned chicken in the roasting pan directly on top of the vegetables. I like to add a ½ cup of chicken broth or water to the pan to help keep the vegetable moist.

Cook

• Roast the chicken uncovered for about 90 minutes or until the internal temperature reaches 165℉ (75℃).
• If the skin begins to get too dark, cover with aluminum foil for the last 15 - 30 minutes of cooking.
• Check for doneness in the thickest part of the thigh with an instant read thermometer. The internal temperature should be at least 165℉,
• When done, remove the chicken from the pan and loosely cover with tin foil and let rest for 15 minutes before carving.