Roasted Chicken Pieces and Veggies

• 1 whole chicken cut up with bone and skin and dried completely
• 1 yellow onion cut in large pieces
• 4 carrots peeled and cut in large pieces
• 4-5 yukon gold potatoes cut in large pieces
• 2-3 Tbsp melted butter
• 5 cloves of garlic coarsely chopped
• kosher coarse salt
• pepper

Preheat oven to 400°.  Place onion, carrots, and potatoes in a large roasting pan.  Make sure it isn't too big that your vegetables will burn.  Salt and pepper undersides of chicken pieces.  Place on top of vegetables.  Brush butter on top of the chicken and drizzle the rest over vegetables.  Salt and pepper chicken and vegetables.  Place chopped garlic on top of chicken pieces.  Bake for an hour.  Take the chicken off and sit on cutting board and tent with tin foil.  Stir vegetables and return to oven for 20 min.  Cut chicken away from bone if desired and serve.

Tips:
Organic chicken tends to be more tender and better tasting.
Using kosher coarse salt is the way to go, don't be shy with using it on the chicken.
Absolutely let that chicken stay under the tin foil for the 20 minutes.
Getting the veggies to brown turns this dinner from yummy to awesome.  
Butter will brown the chicken only if the chicken in dry.