Preheat the oven to 425°F (220°C).
Prepare the Chicken: Pat the chicken dry with paper towels and place it in a roasting pan.
Season: Rub the olive oil all over the chicken. In a small bowl, mix the chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this herb mixture under the skin and all over the chicken.
Stuff the Chicken: Place the halved lemon inside the cavity of the chicken for added flavor.
Arrange Veggies: Surround the chicken with your choice of vegetables, seasoned with salt, pepper, and a drizzle of olive oil.
Roast: Place the chicken in the preheated oven and roast for about 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
Rest and Serve: Allow the chicken to rest for about 10-15 minutes before carving. Serve with the roasted vegetables.
