Preheat the oven to 450 degrees. Spray a large roasting pan with non-stick cooking spray.

Remove the giblets from the chicken and save if you plan on making stock.

Arrange your cut root veggies around the chicken in the roasting pan. Carrots and parsnips are my favorite combo, but last time I used carrots and russet potatoes and they came out amazing. You could also add onions, turnips, beets, whole Brussels sprouts, or sweet potatoes. You can also use broccoli, zucchini, butternut squash, cauliflower, peppers, ect but you have to add them mid-way through cooking as they take less time to roast.

Once the vegetables are in, splash the chicken with a little soy sauce and sprinkle the veggies with a little kosher salt.

Put everything in the oven, close the door, set a timer for 25 minutes and forget about it.

At the 25 minute mark remove the pan, toss the vegetables around a little. By this time some of the chicken fat should have dripped into the pan. This is why I don't add any olive oil or butter. Why introduce more fat when the chicken will give us all we need PLUS amazing flavor.

At this point add any quicker cooking vegetables and add a bit more soy sauce to the chicken and a little to the veggies. The last time I made it I used carrots and potatoes which I put in the pan from the start. Then at the 25 minute mark I added a bag of frozen broccoli spears.

Put the roasting pan back in the oven and set the timer for 30 more minutes. I've experimented with the time and found 55 minutes to be pretty ideal but times my vary based on your oven, chicken size and how crowded the pan is. Your temperature reading in the leg or thigh should be 165.