To maintain a sanitary environment when working with raw poultry, place the chicken on a rimmed baking sheet or washable cutting board and wear disposable prep gloves.

Combine the kosher salt with the seasoning and set aside. Place the chicken on a rimmed baking sheet, remove any innards and pat the cavity and the exterior of the chicken dry with paper towels, discard the towels in the compost. Spread the prepared seasoning over the chicken and place the chicken in the refrigerator uncovered overnight or until ready to cook. Ideally remove the chicken one hour before you plan to roast it to bring it to room temperature.

Place the chicken on a rack in a shallow pan, place the halved lemon and rosemary in the cavity and loosely tie the legs together.

Heat the oven in the Convection mode to 400 F°.

Spritz the chicken with some avocado spray oil or brush with ghee and place in the oven when it comes to temperature. Set the timer for 15 minutes.

When the timer has elapsed, change the oven mode to the Combination Convection Steam mode or choose a moderate percentage such as 60% and set the temperature to 350 F°.

Set the timer for 50 minutes and check the chicken when the timer elapses to determine doneness. The legs should swing free and the juices run clear.

If the chicken is done remove it from the oven and set aside to cool for 10 - 15 minutes before carving.

Combine the prepared vegetables with a light coating of olive oil, kosher salt, freshly ground pepper and the mixed Italian seasoning. Spread onto the solid oven pan and slide the pan into the oven 15 minutes before the chicken is estimated to be finished cooking. The oven temperature can be increased to 375 F° when the chicken has been removed for a crisper finish. Remove the vegetables from the oven when the chicken has been carved and is ready to serve.

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