Start by removing the chicken from the packaging and pat any excess moisture dry with paper towels. Check the inside of the chicken for any giblets and discard.

Next, mix up the seasoning blend in a small bowl. Coconut sugar, granulated garlic, paprika, oregano, cumin, salt, and pepper.

Place your whole chicken on a roasting pan, breast side up. Drizzle with a generous amount of olive oil on top. Sprinkle the seasoning blend and rub in with your hands to coat the whole chicken. Flip, and repeat on the other side.

Cut your whole carrot and celery in half (or whatever will fit inside the cavity of your chicken). Stuff the inside with the vegetables and 2 tablespoons of butter. If you have kitchen twine, tie up the legs to keep everything inserted (but this step is optional).

Now your chicken should be seasoned and stuffed. Place breast side up on the roasting pan and top with the remaining 2 tablespoons of butter.

Roast at 375F for about 1 hour 30 minutes. About30 minutes into roasting, remove from the oven and baste the chicken with all the juices. Repeat if the chicken looks dry at all throughout the total cook time.

Once the chicken reaches an internal temperature of 165F at the breast bone, remove from the oven to let rest for up to 30 minutes. Continue to baste with the juices. When serving, discard the vegetables from the cavity or save to make bone broth.

Slice the chicken and serve topped with all the juices for additional flavor. Enjoy!