Perfect Roast Chicken

1. Place either a well oiled cast iron pan or baking dish in the oven and heat to 425 degrees.
2. Remove the giblets from inside your chicken and trim any excess fat if necessary. I never rinse my chicken! It causes bacteria to spread when the heat of the oven will kill any bacteria that exists on your chicken.
3. Season the inside of the chicken with salt & pepper then add a few lemon slices, 2 sprigs each of your fresh herbs and sliced garlic. Rub the outside of the chicken with avocado oil and season generously with salt & pepper. I also added some fresh thyme leaves.
4. When the oven is heated, remove your pan and place the onions and carrots in the pan. Place your chicken in, breast side up, and bake for about 1-1.5 hours or until the thigh reaches at least 155 degrees.
5. Remove from the oven and tilt the chicken to let the juices run out for your gravy. Carve your chicken and serve over the vegetables.
6. For the gravy, heat the chicken drippings in a saucepan over medium heat. Add water to the drippings until you have about a cup of liquid. Add water to 1/2 cup all purpose flour (gluten free works too), until you get a runny paste. Whisk a small amount into the drippings until you have your desired consistency.