Clay Pot Roasted Whole Chicken and Vegetables

Ingredients: -whole chicken -5 medium size red potatoes, cut into wedges -2 cups baby carrots -2 celery stalks, cut into 2 inch pieces -1 small yellow onion, quartered -4 cloves garlic, chopped -2 tablespoons butter, melted -1 lemon, zested -1 teaspoon ground sage -1 tablespoon extra virgin olive oil -dash salt -1/4 teaspoon black pepper 1/4 cup liquid (white wine, water, or chicken broth) Instructions: -fully submerge the clay pot in water and soak for 30 minutes -prep melted butter with sage, lemon zest, olive oil, salt, pepper and stir -stuff the inside of the chicken with celery, onion, 2 garlic cloves -spoon 2/3 of the butter herb sauce inside the chicken skin. reserve 1/3 of it to spoon over the top of the chicken after you put it in the clay pot -prepare potatoes and put these in bottom of clay pot with celery, carrots and 2 garlic cloves -set stuffed chicken on top of vegetables. spoon the remaining herb butter mix over top of the chicken -add 1/4 cup liquid to the clay pot -put lid on clay pot, and put into cold oven. set oven temp to 425 F and bake for 2 hours -remove lid, increase oven temp to 500, and bake for another 15 minutes to brown the outside of the chicken skin