Roast Chicken With Vegetables

I got the recipe for this from Sally. I sorta played around with Sally's version and this is what I came up with.
 

Ingredients:

1 Whole Chicken

1 lb red potaoes, cut into cubes

3 stalks celery, cut into cubes

1/2 lb, baby carrots

Butter

Garlic

Kosher Salt

Ground black pepper

Crushed red pepper

Creole seasoning

Lemon juice 

2 Lemon wedges

1/2 onion, cubed

2 peeled garlic cloves

Cilantro 

Mint

2 tbsp chicken tikka masala

Olive oil

Method:

Preheat oven to 425.

Thorughly rinse chicken inside and out. Thoroughly dry with paper towel. Poke holes with a fork all over. 

Grease the roasting pan and lay down the celery, potatoes and baby carrots. Season with olive oil, kosher salt and freshly ground black pepper. The juices from the chicken will also drizzle down onto the veggies, which will add a lot more flavor. 

Melt butter. Add in garlic, kosher salt, ground black pepper, crushed red pepper, creole seasoning and lemon juice. Using a pastry brush, brush thickly over the chicken. 

Lay the chicken on top of the veggies. Fill the chicken cavity with a lemon wedge or two, onion cubes, garlic cloves and handful of fresh cilantro, mint and some chicken tikka masala mixed with lemon juice. This adds spice and flavor without making it that orange/reddish color. 

Then take four small pieces of foil and cover the wings and the bone part of the leg with the foil because otherwise they'll burn.

Cut lemon rounds and place on top of chicken. Take a small square of foil and lay it on top of the chicken breast so that it doesn't overcook. Cooking should take approximately an hour to 75 minutes depending. 

Remember to remove the foil before serving. Enjoy!