1. Preheat the oven to 425°F and lightly grease a 9 x 13 baking dish.
2. Pat the chicken dry with paper towels.
3. Mix the salt, sage, pepper, garlic powder, thyme, and paprika in a small bowl.
4. Set aside 2 teaspoons for the vegetables and mix the rest with the olive oil to form a paste.
5. Coat the outside of the chicken with the herb paste, making sure to spread it underneath the skin of the breast as well.
6. Stuff the chicken cavity with two orange quarters, half the sliced lemon, and 2 - 3 sprigs each of fresh rosemary, sage, and thyme.
7. Place a ½-inch cube of butter underneath the skin on either side of the breast, and a cube of butter in the cavity.
8. Truss the legs with cooking twine.
9. Place the carrots, cut-up sweet potatoes, and the remaining orange and lemon in the baking dish.
10. Sprinkle the vegetables with the reserved seasonings, and then pour in the chicken broth.
11. Place the chicken on top of the vegetables and bake for 20 minutes.
12. Reduce the heat to 350°F.
13. Bake for 20 minutes per pound or until the internal temperature of the thickest part of the thigh registers 165°F.
14. Let the chicken rest for 10 minutes before carving.

Tips from Nicole:

• Be sure your chicken is thoroughly patted dry with paper towels. This ensures the seasoning paste sticks to the skin while roasting.
• Be sure to get your seasonings under the skin, so the breast can absorb that delicious flavor.
• To loosen the breast skin, slide your fingers under it while gently lifting up. Continue working your finger under the skin until it's fully loosened.
• Wear food-safe gloves while preparing the chicken to avoid as much cross-contamination as possible.

See more about this recipe at Golden Grace Kitchen's blog post for Oven-Baked Whole Chicken With Veggies