Remove the neck and giblets from the chicken cavity. Remove any pin feathers with tweezers. Rinse the chicken including the inside cavity under cold water. Drain any excess liquid and pat the whole chicken dry with a paper towel (this part is optional).
Generously season both sides of the chicken with salt and pepper. Use hands to rub it into all of the skin.
Pour cooking oil or melted butter overtop of the chicken (I usually use melted coconut oil).
Stuff the poultry herbal mix into the chicken cavity.
Wash, peel and chop all the root vegetables into similar size pieces. Lay onto the baking dish leaving a well in the center. Drizzle with cooking oil and season with salt and pepper.
Lay the chicken on top in the center. Bake for 1 hour 30 minutes, pouring the broth into the bottom of the dish half way through (around 40 minutes). The chicken will be cooked when meat is no longer pink and juices run clear. The internal temperature should reach 160°F when poked with a meat thermometer.
Let chicken cool 20 minutes on a cutting board, then carve into pieces. Scoop the root vegetables into a serving dish and enjoy!