Preheat the oven to 425 degrees, and chop up your veggies.  Toss in a bowl with 1 Tbsp of olive oil, until coated.  Place the vegetables along with your smashed garlic cloves in an oiled baking dish and season with Kosher salt and pepper.

Pat the chicken dry and place in baking dish. Stuff the quartered lemon and rosemary into the cavity.

Then rub the chicken down with olive oil and season, both under and on the skin, with Kosher salt and pepper. Loosely cover the pan with tinfoil and place baking dish with chicken and vegetables into the oven.

Roast for 45 minutes. Remove from the oven and use tongs to tilt the chicken and pour out the delicious juices.

With foil removed, return the baking dish to the oven for another 25 minutes, or until the internal temperature reaches 170-175 degrees. Remove from oven and pour the juices out of the cavity again to mix with the vegetables, then move the chicken to a cutting board and cover it loosely with a tinfoil tent for about 10 minutes, letting the juices soak back it.

Meanwhile, mix up all your roasted veggies with the juices in the pan. Carve the chicken and serve alongside the roasted vegetables. Enjoy!