Vegetables:

Cup of Yum
1. Preheat the oven to 375 degrees Fahrenheit/ 190 degrees Celsius.
2. Potatoes: Wash and chop the potatoes into bite-sized (smallish) cubes. You can peel them or leave them unpeeled.
3. Onions: Peel and slice thickly. Take the layers apart.
4. Pot: Place potatoes and onions in it. Add salt, pepper, and dried herbs, toss well. Pour in wine. Do it from the side so that you don't wash away the spices.

Butter mixture:

1. Mix soft butter, dried herbs, salt, pepper, onion, and garlic powder in a small bowl. Set aside.

Chicken:

1. Pat dry with paper towels. Season the cavity generously with salt and pepper. Stuff with lemon or onion or herbs if desired.
2. Get some butter under the breast skin. First, loosen the breast skin gently with your hands. Then, use your fingers or a small spoon to spread the soft butter underneath the skin. Rub the outside of the bird with the remaining butter—no need to rub the underside, just the breasts, legs, and wings.
3. Tie the legs of the bird with kitchen string. Place on top of the vegetables, breast side up, and cover with the lid

Roast

1. Roast for 1 hour with the lid on.
2. Remove the lid. Roast for about 30 minutes, depending on the size of the bird until it's cooked through.
3. Check the internal temperature with a meat thermometer; it should be 75 degrees Celsius/ 165 degrees Fahrenheit.
4. Broil, optional: The chicken should be deeply golden-brown by now. If it's not, you can broil the chicken for 2-3 minutes. Keep an eye on it all the time to ensure that the skin doesn't burn.
5. Rest, uncovered, for 10 minutes before carving (Note 3).
6. Serve with potatoes and gravy (Note 4).