Clay Pot Roasted Whole Chicken and Vegetables

Ingredients:
-whole chicken
-5 medium size red potatoes, cut into wedges
-2 cups baby carrots
-2 celery stalks, cut into 2 inch pieces
-1 small yellow onion, quartered
-4 cloves garlic, chopped
-2 tablespoons butter, melted
-1 lemon, zested
-1 teaspoon ground sage
-1 tablespoon extra virgin olive oil
-dash salt
-1/4 teaspoon black pepper
1/4 cup liquid (white wine, water, or chicken broth)

Instructions:
-fully submerge the clay pot in water and soak for 30 minutes
-prep melted butter with sage, lemon zest, olive oil, salt, pepper and stir
-stuff the inside of the chicken with celery, onion, 2 garlic cloves
-spoon 2/3 of the butter herb sauce inside the chicken skin. reserve 1/3 of it to spoon over the top of the chicken after you put it in the clay pot
-prepare potatoes and put these in bottom of clay pot with celery, carrots and 2 garlic cloves
-set stuffed chicken on top of vegetables. spoon the remaining herb butter mix over top of the chicken
-add 1/4 cup liquid to the clay pot
-put lid on clay pot, and put into cold oven. set oven temp to 425 F and bake for 2 hours
-remove lid, increase oven temp to 500, and bake for another 15 minutes to brown the outside of the chicken skin