Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Pat chicken dry with paper towels. Season generously inside and out with salt, pepper, and herbs.

3. 3

   Stuff the cavity of the chicken with lemon halves and garlic head halves.

4. 4

   If using, place optional vegetables in the bottom of a roasting pan. Drizzle with a little olive oil, salt, and pepper.

5. 5

   Place chicken on top of vegetables or directly in the roasting pan.

6. 6

   Drizzle chicken with olive oil.

7. 7

   Roast for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and juices run clear.

8. 8

   Let chicken rest for 10-15 minutes before carving. Serve with roasted vegetables and pan juices.