ake your chicken out of the fridge about 20-30 minutes before cooking. Pat it dry with paper towels to ensure crispy skin. Meanwhile, chop your sweet potatoes, leeks, carrots, celery, and onion, and place them in a large Dutch oven or baking dish.

Drizzle olive oil over the vegetables and season with salt, pepper, and Italian seasoning. Toss everything together to coat evenly.

In a small bowl, mix softened butter with lemon zest, cracked black pepper, and a pinch of salt. This butter will infuse the chicken with zesty, savory flavors.

Place the whole chicken on top of the vegetables in the pot. Use your fingers or a spoon to create space between the chicken’s skin and breast, and spread the lemon pepper butter underneath the skin. Spread any leftover butter on top of the chicken.

Place the pot in a preheated oven at 400°F. Roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F and the juices run clear. Let it rest for 15 minutes before slicing.