Defrost chicken (overnight in fridge)

Mix room temperature Butter, grated garlic, 1 tsp Italian seasoning, 1 tsp Garlic powder, 1 tsp salt, 1 tsp Pepper to make compound butter

Spread compound butter under chicken skin and inside chicken cavity

Wipe off any butter that manages to get on the outside of the chicken, keep the outside of the chicken as dry as possible

Mix together the remainder of the dry seasonings, evenly coat outside of chicken with dry seasoning mix, adding more seasoning as needed (if your chicken is larger use more, if chicken is small use less)

Place in fridge uncovered overnight - 24hrs to let moisture leave skin

Take out of fridge and let come to room temperature, and begin preheating oven to 425°f. Take preferred vessel for the chicken and lightly oil inside, place in oven so it heats up with it.

While oven is preheating, make stuffing or potatos or whatever you want, if stuffing then add listed stuffing ingredients, throw in microwave for 25 seconds, mix around and place stuffing in chicken cavity (do not pack it in, leave some space for moisture to escape). If making potatos, take small potatos, wash, poke holes with fork and place in large bowl, pour in dry seasoning mix, pour in melted butter, mix thoroughly and set aside.

Once oven is heated, place chicken inside for 30 min, flip 180° after 15 min to ensure even color.

After 30 min, remove chicken from oven and lower temp to 400.

While temperature is reducing, remove chicken from cooking container, place seasoned and buttered potatos in container, place chicken so it rests on the potatos

Re-insert chicken and cook for another 40-60 min, rotating and basting with chicken juices every 15 min.

Remove when chicken internal is 155°f at thigh and chest, cover with tinfoil for 15-20 min until temp reaches at least 165°f, turn off oven. Remove stuffing from chicken cavity and throw on a frying pan at low heat to remove some excess moisture, or place stuffing in cooling oven until ready to serve