One-Pan Roasted Chicken & Veggies

Preheat oven to 350°F and grease a large baking pan/dish with nonstick spray (olive, avocado, or coconut variety).

Wash and peel vegetables. Slice sweet potatoes and onions and cut the carrots into quarters, lengthwise, trying to cut the veggies at the same thickness to ensure even cooking. Add veggies to a large bowl and add the olive oil and 1/2 teaspoon sea salt. Toss all together. Spread veggies out in the pan. You can either place the chicken right on top or have the veggies surround the chicken.

Rub butter onto the chicken skin. Sprinkle on remaining sea salt and Italian seasoning evenly. Cook for 2 hours for a lightly bronzed, juicy chicken.