After removing the chicken from the package, pat it dry with a paper towel and allow it to rest on a plate for about 15 minutes.

During this time, peel and chop the carrots and parsnips into equal sized sticks.

Now, preheat your oven to 350F.

In a small sauce pan, heat 3 Tablespoons of butter and add 1 clove of minced garlic, 2 teaspoons salt, 1 teaspoon of black pepper, and all of the chopped herbs.

I use both the leaves and the stems of the herbs as the stems have a lot of flavor and it reduces food waste!

You can use any sort of herb of your preference, rosemary is another great option. Once the butter has melted, give the mixture a stir and remove from the heat.

Next, with your clean fingers or a spoon, carefully loosen the skin the of chicken to create pockets.

Fill the pockets with the herb & butter mixture, reserving about 2 tablespoons.

Massage in the mixture so that it coats as much of the chicken meat as possible.

Spoon the remaining mixture over the chicken and massage it into the skin.

Sprinkle the top of the chicken with some more salt & pepper.

Place the chicken into an oven-safe skillet (get yourself a cast iron skillet now if you don't already have one!) and place into the preheated oven.

The chicken will roast low and slow for 1 hour and 30 minutes but set a timer for 30 minutes first.

Add all of the cut vegetables to a parchment lined baking sheet and drizzle with olive oil as well as season with salt & pepper.

The vegetables only need about 30-40 minutes to roast, so you can add them to the oven after the first 30 minute timer.

After the first 30 minute timer goes off, some juices will have accumulated on the bottom of the skillet.

Carefully pull the rack out a bit and spoon the juices over the chicken to keep it moist.

Add the baking sheet with the roasted vegetables at this time as well. Set a timer for another 20 minutes.

After 20 minutes, baste the chicken again and toss the vegetables so they roast evenly.

Set another timer for 20 minutes to baste the chicken once again and check on the vegetables.

If the vegetables are tender, remove from the oven.

Set another timer for another 20 minutes then baste the chicken again.

Do this a couple more times until the chicken has been in the oven for 1 hour and 30 minutes.

Once the chicken is done, remove the skillet from the oven and move the chicken from the skillet onto a cutting board.

Allow the chicken to rest for 10-15 minutes.

To make the pan jus aka gravy, heat the accumulated juices in the skillet on the stove top on medium-high heat.

Once it is at a simmer, add the apple cider vinegar, chicken stock and water.

I highly recommend using low-sodium chicken stock so that you can control the saltiness yourself.

Using a whisk, gently scrape any bits from the bottom of the skillet and mix the gravy.

Allow it to simmer for 10 minutes then add the dijon mustard and more stock or water. If the sauce is too salty, add water, if it lacks a bit flavor, add stock.

Let is simmer for another 10-15 minutes until it has reduced and thickened.

After the chicken had some time to rest, grab a sharp chef's knife and cut the chicken into portions.

Start by cutting the legs and wings off, then the breasts and any other meat that is still attached.

Plate yourself some chicken, vegetables and spoon over the yummy pan jus!