This roasted chicken turned out amazing! The herb seasoning on the outside infused with the tender meat on the inside to create an amazingly flavorful chicken. The brussel sprouts and onions cooked in the juices and herbs from the chicken and came out perfect as well! Leftover chicken will be for dinner tomorrow as Cashew Chicken Lettuce Wraps and I am using the bones from this chicken to make a bone broth that I will be using all week! Nothing goes to waste.

1⃣Wash and pat dry full chicken (around 3lbs), organs removed
2⃣Place chicken in a roasting pan and pour 1/4c melted, organic, grass-fed butter (preferably local) on top of chicken and rub around to ensure fully coated
3⃣Season with herbs/spices of choice. I used:
🔹crushed red pepper
4⃣Place in oven that has been preheated to 425F for 50min
5⃣Remove from oven and place 1-2lbs brussel sprouts cut in half and 1 large onion cut into large pieces around the chicken in the bottom of the pan. Also pour 1c chicken stock in the bottom of the pan
6⃣Put back into oven and cook for an additional 15min