Chicken Roasted over Fall Vegetables

Cosy that chickening and enjoy a warm roared chicken with veggies underneath.  Butternut squash, potatoes and leeks form an aromatic bed.  Spatchcock the chicken to cook faster.
1 whole chicken
1 Tbsp crushed rosemary

Veggie base:
1 small butternut squash, peeled and cubed, about 4 cups
2 medium potatoes, peeled and diced, about 2 cups
1 leek, trimmed, cleaned and diced
1 large Honey Crisp apple, peeled, cored and diced
2 cloves garlic, minced
1/4 cup golden raisins
about 1/2 tsp freshly grated nutmeg
2 tsp herbes de Provence (or Italian herbs)
1 tsp Kosher salt
2 Tbsp olive oil

Preheat oven to 375F. Spatchcock the chicken by cutting out the back section with a pair of sturdy kitchen sheers. Press the breast with your hands onto a flat cutting board to flatten the chicken.

Toss the veggie base ingredients together in a large bowl and mix well. Tip into an oiled roasting pan.

Now lay the chicken on top of the veggies and season generously with rosemary, coarse Kosher salt, and pepper. I often cook the bak section, though you could also just save it for soup.

Roast chicken in oven for about 1 to 1-1/4 hour, until well browned and cooked through. Remove chicken to cutting board and cut into serving pieces. Transfer roasted veggies to a serving bowl.

Serves 4-6.