Spatchcocked roast chicken on vegetables

Cut a large pile of vegetables, including some form of onion: halve the leeks lengthwise and rinse out the mud, save the green tops, slice the rest.

Add carrots, zucchini, potatoes and a whole cauliflower; peel and roughly chop garlic; mix, put half in a roasting pan and save the other half.

Pull out the giblets and save them; spatchcock the chicken by snipping out the spine with kitchen shears, and press it flat.

Season the chicken and vegetables with salt, pepper and dried herbs, rub everything with melted butter, and set the chicken on the vegetables.

Roast at 400F, 200C, for about an hour, until the white meat reaches 160F, 71C, or a little less; it rises to 165 as it rests.

When cool enough to handle, cut in half down the middle, separate the leg quarters and cut each breast in half through the bone.

Serve the meat over the vegetables with lemon for squeezing.