Roast chicken with potatoes and carrots

Start by peeling the potatoes and transfer them to a large baking tray lined with parchment paper. 

Add the peeled carrots cut into smaller pieces. 

Season with salt to taste, a pinch of black pepper, drizzle with plenty of olive oil, mix everything until combined and set aside. 

Cut up the chicken in half, starting by its back. 

Open it and place it together with the potatoes and carrots in the baking tray. 

Add the butter at room temperature and spread it very well with a brush over the entire chicken.

Season with salt to taste, a generous pinch of black pepper and dried rosemary to taste.

Add a few sprigs of fresh rosemary to the chicken and vegetables.

Place it in an oven preheated to 200° C (400° F) and roast for 45 minutes.

Serve.