Preheat your oven to 350 degrees.

Take out the packet of giblets and rinse the chicken under cold water. (The giblets can be frozen for future use in homemade stock or gravy, if you’re interested in that kind of thing.)

Put 4 tbsp (1/2 a stick) of the butter inside the cavity.

Slice the remaining butter into 1 tbsp portions (which will give you 4) and place them around the base of the chicken in even intervals.

Rinse and snap the beans under cold water then insert them, as well as the carrots, into the cavity. (You will of course be able to eat these once the chicken is done. They come out delightfully crunchy and delicious!)

Roast the chicken for 20 minutes per pound plus a little extra, giving it a total cook time of about 2 hours. But make sure to flip it over after an hour, to ensure it gets evenly browned.

Once it’s done, spoon the drippings on top as a baste, cover it with aluminum foil and let it rest for 30 minutes.

Serve with more green beans and/or carrots and a starch of your choice. Enjoy!!