Juniper Provence Roasted Chicken

1    4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces)
4-6 garlic cloves, peeled and smashed
1-2 Tablespoon butter, softened
1 Tablespoon olive oil
Kosher salt and freshly ground pepper
1 Tablespoon Juniper Provence Spice Mix
2 medium yellow or white onions, peeled and sliced medium thickness
1 small bag baby carrots or 5-6 carrots cut into 2-3” pieces
10-12 very small red or white potatoes with bits of peel cut off 

Preheat oven to 425°

Mix together the garlic, butter and olive oil.  Rub all over the chicken then sprinkle with salt, pepper and Juniper Provence Spice Mix. 

Place chicken in the bottom of a large heavy duty-roasting pan; surround chicken with onion, carrots and potatoes.   Place the chicken in the oven and roast for approximately 30-35 minutes.  The skin will crisp and turn golden brown.  Pierce the chicken to make sure the juices are running clear.  If you have a thermometer to check the internal temperature, look for 180°.  Allow chicken to rest on a platter for about 15 minutes before serving.