• The first step is to prepare the chicken. To do this I spatchcock the chicken and brine it for at least 4 hours or better yet overnight.
• Next, use paper towels to pat dry the whole chicken and drizzle with avocado oil.
• Then, season with salt, black pepper, and all-purpose seasoning. I like to use this Kinder’s seasoning.

Prepare the cast iron or roasting pan.

• Place the diced carrots, onion, peppers, and herbs in a cast iron skillet. Add chicken stock and put the seasoned chicken on top and set aside.

Prepare Butter mixture and preheat the oven to 400°F

• In a small mixing bowl, combine the unsalted butter. Allow the butter to soften at room temperature before using it. This will make it easier to spread. Add garlic powder, lemon pepper, paprika, coriander, All-purpose seasoning, and fresh parsley. Using a spoon mix until all is well combined and you have a butter paste.
• Proceed to spread on the whole chicken's surface and underneath the skin.
• Bake the chicken in the oven for 40-45 minutes. During this time, I took the chicken out of the oven to baste it. For the last 15 minutes of cooking, I covered the chicken breast to prevent it from burning or becoming overcooked.
• This is an optional step: once you remove the chicken from the cast iron or roasting pan, place pan on the stove for a few minutes. Doing this will help reduce the chicken juices and create a delicious gravy that you can enjoy over the chicken or with mashed potatoes.