The Best Weeknight Herb Roasted Chicken

1 whole fresh chicken
2-4 cups roasting veggies, cut into 1½-2 inch chunks (think carrots, onions, potatoes, beets, kohlrabi, turnips, etc.)
2-4 tbsp sumac
2-4 tbsp kosher salt
1 tbsp fresh ground pepper
large handful mixed herbs (rosemary, parsley, thyme, sage, etc)
3 tbsp avocado oil

Liberally season the outside chicken with salt, pepper, and sumac. Place in the fridge, uncovered for at least 2 hours and up to 24.
Preheat the oven to 425°.
Remove chicken from fridge 1 hour before you roast it.
Insert large handful of herbs into the cavity of the chicken.
Drizzle oil to cover the bottom of your roasting pan. Create a bed for the chicken using the thick cut veggies of choice.
Place chicken on top of veggie bed. Add extra salt, pepper, and sumac if desired. Roast at 425° for 1-1½ hours or until chicken reaches 165° internal temp.
Remove chicken from oven and let rest for 15-20 minutes. Carve and enjoy!