1 whole organic chicken (3-4 lbs)
1 head cauliflower, cut into florets
2 onions, roughly chopped
1 head garlic, peeled
2 sweet potatoes, peeled and diced into 1 in pieces
1 lb brussels sprouts, trimmed and cut in half
Preheat the oven to 425 F. Add all the prepared veggies to the sheet tray. Toss with olive oil, and salt to coat evenly. Pat the chicken dry with paper towels and rub with olive oil and season generously with salt around the whole chicken. Place the chicken on top of the vegetables, breast side up.
Roast the chicken for 45 minutes to 1.5 hour, depending on the size of the chicken, tossing the veggies halfway through. The chicken is done when the internal temperature of the thickest part of the thigh reaches 165°F.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Enjoy!