Give the chicken a good rubbing of lard. Rub on the outside, separate the skin at the breast area and rub under the skin.
Mix the salt, pepper, and onion powder and rub on chicken. Put veggies in baking dish, add chicken.
I love using my air fryer oven, temp set at 375°, roast option. If using a regular oven, start temp at 400°, and after 20 min lower to 375°
After 20 minutes, add white wine. After 30 minutes, add 1/2 cup chicken broth. You want liquid at the bottom. Add a little more broth if you have to. You can also baste the chicken every 15 minutes. Cook chicken for 2 hours and make sure internal temperature is 165°.
Remove chicken and veggies and put on cutting board to rest, tent with foil
Take liquid and add to a saucepan, cook on low/med heat. Add 1/4 cup of chicken broth, stir and bring to a slow boil. Mix cornstarch with water, add to gravy mixture, add a pinch of salt, or more to your liking. Cook till gravy get a nice thickness. Serve with roasted chicken - I add a little rosemary on top for color.