How to make roasted chicken and vegetables?

Preheat the oven to 425°F (220°C).

In a large bowl, toss the carrots, potatoes, and onion with half of the olive oil, salt, pepper, garlic powder, thyme, and rosemary.

Place the whole chicken in a roasting pan and rub the remaining olive oil all over the skin. Season the chicken inside and out with salt, pepper, garlic powder, thyme, and rosemary.

Stuff the cavity of the chicken with the halved lemon.

Arrange the seasoned vegetables around the chicken in the roasting pan.

Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve the carved chicken with the roasted vegetables.

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