Ingredients:-
1 whole Chicken
2 tsp chopped fresh rosemary, plus 2 whole sprigs
2 tsp chopped fresh sage, plus 2 whole sprigs
2 tsp chopped fresh thyme, plus 2 whole sprigs
Kosher salt and freshly ground black pepper
1/4 tsp freshly grated nutmeg
2 Tbsp unsalted butter, melted
2 large potatoes, cut into 1-inch chunks
2 large kumera's, cut into 1-inch chunks
1-2 Carrots, peeled and chopped into 1-inch chunks
2 medium red onions, each cut into 6 wedges
METHOD
Rinse the chicken and pat very dry, inside and out. Combine the chopped rosemary, sage, thyme, 1 Tbsp salt, 1/2 tsp pepper and the nutmeg in a small bowl. Rub about two thirds of this salt mixture all over the chicken, inside and out. Stuff the herb sprigs inside the cavity. Set the chicken on a roasting rack to rest and dry at room temperature for 30 minutes.
Preheat the oven to 200°C.
Scatter the potatoes, kumeras, carrots and onions in the bottom of a large roasting pan. Drizzle with 2 Tbsp of the melted butter and sprinkle with the remaining salt-herb mixture. Toss well.
Set the chicken and roasting rack over the vegetables. Roast until skin is golden-brown, about 20 to 30 minutes. Reduce heat to 190°C and roast, basting with pan juices, until juices run clear when thigh is pierced about 40 to 60 minutes more (depends on the size of the chicken)
Remove the chicken to a cutting board to rest for 15 minutes. Increase the oven temperature to 220°C. Toss the vegetables and return to the oven until the vegetables are tender and caramelized, 5 to 10 minutes. 
Carve the chicken into serving pieces and pour any accumulated juice from the carving board over the roasted vegetables and bread. Toss the vegetables again and serve.