The whole family will be pleased! Roasted chicken with potatoes and vegetables

Roasted chicken recipe with potatoes and vegetables, a perfect idea for a family lunch, holidays or special events.
Ingredients (6 servings):
• A large chicken (2.2 kg)
• 1.2 kg of potatoes
• 2 large carrots
• 2 large parsley roots
• 30 g of soft fat butter
• Half a small lemon
• 2 small sprigs of rosemary
• Thyme - I used frozen thyme in a vacuum bag
• Salt
• Freshly ground black pepper
We cut the potatoes into large, rustic pieces. Do not choose to cut the potatoes into small pieces because they will disintegrate when cooked. We also cut the carrots and the parsley root into coarse pieces.
The chicken is kept out of the package for an hour on the kitchen counter, so that it reaches room temperature before cooking, and the skin is dry.
We fold the wings at the back. Add salt to the cavity, a small bunch of thyme, a small sprig of rosemary and half a small lemon, a little squeezed. Let's put it aside.
To cook the chicken I will use the 6.6 l Crock-Pot enameled cast iron oval dish. It is perfect for baking whole poultry, whole lamb or pork leg, sarmale, slow cooked stew with beef, homemade bread and many many more.
Crock-Pot cast iron dishes are among the toughest dishes on the market, distribute and retain heat evenly, the lid is specially designed to retain heat inside, have a non-stick enamel layer that is very easy to clean, and can be used without care both in the oven, at a temperature of up to 260 degrees Celsius, and on the stove.
So, we put the potatoes in the Crock-Pot, then the carrot and the parsley root. Add salt, not much, pepper, a little rosemary and a little thyme.
We tie the ends of the drumsticks together. For this I recommend using a special string for cooking, which does not contain dyes or other harmful chemicals.
Put the chicken over the potatoes, in a bowl, with the chest facing up. Grease the surface with a third of the soft butter, then salt and pepper. Put the lid on and transfer the dish to the oven.
You've probably noticed that I haven't given any indication of preheating the oven so far. This is because it is preferable to preheat with the cast iron pot in the oven. We choose a program with heating up, down, and if possible to the element behind the oven. We also turn on the fan and set the temperature to 220 degrees Celsius (428 degrees Fahrenheit).
After about an hour, remove the bowl and remove the lid. Until now, the chicken has been cooked in its own juices, from now on we have to brown it. Grease the steak again with a little butter and bake again for 15 minutes.
We take out the chicken again, turn it upside down, grease the back with a little butter and leave it for another 15 minutes, until it turns brown.
Then we take it out one more time, one last time, we turn it upside down, we grease again with what butter is left, and we leave it for another 15-20 minutes, so that the skin on top becomes crisp and ready.
It is advisable to let the steak rest for 30 minutes before serving, so that the juices from the meat are redistributed into fibers.
Arrange on a platter and enjoy with the whole family!