Oven Roasted Chicken with Veggies

Tonight's supper could be a one pan supper, if you want to just have chicken and the veggies. But, there is always the option of adding on additional side dishes, if you so wish. 

Oven Roasted Chicken with Veggies
1 4-6 lb. whole chicken
1 lb. baby carrots
1 medium to large zucchini
1 medium to large onion chunked
Coconut oil

Cavendar's Greek Seasoning

Seasoning salt

Preheat oven to 450 degrees. While oven is preheating. Put baby carrots in bottom of a 9x13 pan. Add rough chopped zucchini and onion. Sprinkle with seasoning salt and Cavendar's Greek Seasoning. Remove giblets from whole chicken. Pour 2 Tbsp. coconut oil inside chicken, and move around to coat inside of chicken. Sprinkle in 1-2 Tbsp. Cavendar's Greek Seasoning, move chicken around to coat inside. Tie legs together with string. Put chicken on top of veggies, breast side down. Coat top of chicken with coconut oil and sprinkle more Cavendar's Greek Seasoning on top. Bake for 30 minutes. After 30 minutes is up, reduce the oven temperature to 350 degrees. Carefully tip the chicken to drain off any juices from the cavity and turn the chicken over. Coat the top of the chicken/breast with coconut oil and sprinkle with more Cavendar's Greek Seasoning. Bake an additional 20 minutes per pound or until chicken is cooked through and juices run clear. Let sit for 20-30 minutes before serving. You can tent it with aluminum foil during this time, if you wish.