• Remove the chicken from its packaging and place it in a large-rimmed tray. Pat the chicken completely dry on all sides including inside with paper towels then rub liberally with sea salt all over including under the skin, cover, and allow it to sit in the fridge for at least an hour or overnight. This step helps create crispy flavorful skin by drying it out.
• Remove your chicken from the fridge and allow it to almost come to room temperature for about 20-30 minutes before roasting.
• Preheat your oven to 425 degrees f.
• In a large roasting tray throw in your baby corn, lemon halves, sweet potato, diced butternut, onions, 1 Tablespoon of oil, a few sprigs of rosemary, garlic, sea salt, and black pepper - toss everything together very well.

Spatchcock your chicken:

• Lay the chicken breast-side down on a large cutting board. Use a VERY sharp knife or kitchen shear for this step.
• Cut down either side of the spine, then repeat on the other side. Discard the spine.
• Flip the chicken back over then press firmly and evenly on the collarbone and down the center to flatten the bird.
• Lay your chicken breast-side up (cut side down) on top of the prepared veggies in your tray. Rub the outside of the bird with the remaining 1 Tablespoon of oil then rub with garlic powder.
• Roast in your preheated oven for 20 mins then drop the temperature to 400 degrees f. for an additional 25-35 minutes or just until the juices run clear when cut and the internal thermometer reads 165 degrees f.
• Remove the chicken from the tray and allow meat to rest covered loosely for 10 minutes before carving while you finish the veggies in the tray.

Finish the veggies:

• Squeeze lemon juice from the now caramelized lemon all over the vegetables then add in your pesto, stirring very well then return the veggie tray to the oven for 10 minutes until nicely roasted.
• Serve your pesto-roasted vegetables and carved chicken together and enjoy!