Preheat oven to 425 degree F.

Cut baby potatoes in half and onion into large chunks.

Add potatoes, onions and carrots to the baking dish. Add olive oil, salt and pepper to taste. Mix to combine.

Chop sage into tiny pieces and add to butter.

Cut lemons in half. Add juice of ½ lemon to butter/sage mixture. Mix to combine.

Remove any giblets from the chicken. Pat chicken dry with a paper towel. Take your time during this step as it will result in a crispier skin.

Liberally salt and pepper the chicken.

Place remaining lemon halves in the cavity of the chicken.

Lift the skin above the breast and insert roughly half the butter mixture. Spread the mixture as much as possible under the skin.

Melt the remaining butter in the microwave and baste the entire chicken.

To ensure an even bake on the chicken, tie legs together with baking string and tuck the wings under the bird so they don’t burn.

Place chicken on top of veggies.

Bake at 425 degree F for 20 mins. Then, lower the temp to 350 degree F and cook for 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the bird reaches 165 degree F.*

Allow chicken to rest for 10 minutes before carving.