Festive chicken with baked vegetables

Ingredients:

• 1 whole chicken weighing 1.8 - 2 kg, trim off excess fat
• 2 tsp chopped fresh rosemary + 2 whole sprigs
• 2 tsp chopped fresh sage + 2 whole sprigs
• 2 tsp chopped fresh thyme + 2 whole sprigs
• 1/4 teaspoon freshly grated nutmeg
• 90 g unsalted butter, melted
• 2 large sweet potatoes, cut into 2.5cm pieces (about 800g)
• 700 g Brussels sprouts, trimmed and halved
• 2 medium red onions, each cut into 6 wedges, leaving the root end intact
• 4 slices 1-inch thick country bread, cut into cubes (4-5 cups)

Preparation:

1. Rinse the chicken and pat dry inside and out with paper towels. Combine chopped rosemary, sage, thyme, 1 tablespoon of salt, 1/2 teaspoon of black pepper, and nutmeg in a small bowl. Rub about two-thirds of this mixture all over the chicken, inside and out. Insert herb sprigs into the cavity. Place the chicken on a roasting rack to rest and dry at room temperature for 30 minutes.
2. Preheat oven to 200°C.
3. Place the sweet potato, Brussels sprouts, and onion in the bottom of a large roasting pan. Drizzle with 2 tablespoons melted butter and sprinkle with the remaining spice mixture. Toss well. Place the chicken on a rack on top of the vegetables.
4. Bake until chicken begins to brown, about 40 minutes.
5. In a large bowl, toss the bread cubes with 2 tablespoons melted butter and season with salt and pepper. Remove the roasting pan from the oven. Carefully remove the rack with the chicken and set it aside; combine the bread cubes with the vegetables in the roasting pan. Return the chicken to the roasting pan on the rack and brush the chicken with the remaining 2 tablespoons melted butter.
6. Continue roasting until the chicken skin is crisp and golden and the internal temperature registers 165°F (74°C) on a meat thermometer inserted into the thickest part of the thigh, away from the bone, about 40 minutes more.
7. Transfer the chicken to a cutting board to rest for 15 minutes.
8. Increase the oven temperature to 220°C (425°F). Stir the vegetables and bread together and return to the oven. Bake until the vegetables are soft and caramelized and the bread cubes are golden brown and crispy, 5-10 minutes.
9. Cut the chicken into serving pieces and pour the juices over the vegetables and bread. Toss again and serve with the chicken.