Place the chicken in the same dish you’ll be using to roast it (I use a large 13 x 9 inch casserole dish). Sprinkle the whole surface (top, bottom, sides, etc) with sea salt and place the dish in the refrigerator, leaving the chicken open to air for at least 1 hour, ideally overnight and up to 24 hours.

When you’re ready to roast the chicken, preheat the oven to 425 degrees F.

Cut a large lemon into 4 chunks and place it inside of the body cavity.

Mix together the avocado oil, paprika, and garlic powder in a small bowl until well-combined, creating a “slurry.”

Cover the whole chicken (top, bottom, sides, etc) in the slurry, using your hands to spread it evenly over the whole chicken.

Leave the chicken at room temperature while the oven preheats, or better yet, perform this process 1 hour before you roast the chicken to allow it to come to room temperature.

Roast the chicken for a total of 1 hour and 20 minutes to 1 hour and 40 minutes (adding the vegetables about 2/3 of the way through), or until the juices run clear when poked, and the internal temperature reaches 165 degrees F.

Note: Check on the chicken periodically (but avoid opening the oven too frequently!) to make sure the skin isn’t burning. If it begins to burn at any point, cover the chicken with foil for the rest of the cooking process.

While the chicken is roasting, chop the vegetables and place them in a large mixing bowl.

Drizzle the vegetables with avocado oil and sprinkle with sea salt and oregano. Use your hands to toss everything together until the vegetables are well coated with oil and seasoning. Allow the vegetables to sit and “marinate” until you’re ready to roast them.

About 30 minutes before the chicken is finished roasting (so about 1 hour to 1 hour and 10 minutes into the roasting process), remove the casserole dish from the oven and baste it by using a spoon to pour its fat and juices all over it. Transfer the prepared vegetables to the casserole dish, around the chicken.

Place the casserole dish back in the oven and continue roasting another 30 to 40 minutes, or until the chicken is cooked through and the vegetables have reached your desired doneness.