Directions:

Preheat oven to 450 degrees F.

Rinse the chicken by running it under cool water while turning it around to expose all sides to the water. Use a paper towel to thoroughly dry the chicken, then place it breast-side up into a large roasting pan.

Rub olive oil all over the top and sides of the bird. Generously sprinkle salt and pepper over the top and sides of the bird.

Cut the onions into large chunks and scatter them around the bird. Scatter the baby carrots around the bird. Cut large floret sections of the cauliflower from the stem and scatter around bird.

Put roasting pan (uncovered) into oven and set timer for 30 minutes. After 30 minutes, use a baster (or large spoon) to gather juices from the bottom of the pan and pour them over the veggies and the bird.

Put pan back in the oven for remaining cooking time (30 more minutes for a 3 pound bird and 45 minutes for a 4 pound bird). -- My bird was 4.25 pounds and baked for 1 hour 25 minutes and came out fully cooked but still juicy.

Be sure to let the bird sit for at least 5 minutes before cutting into it. This will allow juices to re-distribute throughout the bird.