Preheat oven to 425 degrees.
Line roasting pan with foil, season with coarse sea salt and pepper and then top the entire bird with Kickin’ Chicken Seasoning from Weber. Inside the cavity add salt and pepper and a lemon cut in half, I stuck both halves in there.
Cut all the veggies into large quarters. Place on a separate baking pan. Drizzle with olive oil and toss. Then season to your taste, I like sea salt, a little rosemary (sometimes I do thyme instead) and pepper.
Place chicken in oven and bake for 45 minutes, then check the internal temperature of the chicken – good cooking temp for me personally is around 165. I check and will turn the chicken and let it bake for another 30-40 minutes.
This is where I would then stick in my veggies to my other oven pre-heated to 425. Let them roast, if you don’t have a double oven just stick this on another rack, you may just need to let the veggies cook a little longer, which is fine because you will have time while you are butterin’ up the chicken and letting it cool to cut and serve. Remember to periodically check the vegetables and stir around. This will allow each side to get caramelized.
When the chicken is done remove from the oven. HERE IS THE KEY – take a stick of butter, yes REAL butter and go over the entire chicken. This makes it glisten – so beautiful! And might I say tasty.
Cut-up the chicken or shred, which is what I did in this case of making the sandwiches.
Remove vegetables from the oven, try not to eat off the pan right away – I still have a blister in my mouth from doing so. So hard though because the caramelized onions are the best.
Cut focaccia bread in half and top with shredded chicken and veggies. I like to put a little toothpick through the sandwich for looks and the kids love to use them to “stab” the rest of the meal or the pieces that fall out of the sandwich. Just make sure they keep the stabbing to their plate…(sigh). But you really don’t need the toothpicks.