Lemon Herb Roasted Chicken

1. Toss Vegetables: In a large bowl, toss the baby potatoes, carrots, and onion with olive oil, salt, and black pepper.

2. Arrange in Pan: Arrange the vegetables in the bottom of a large roasting pan.

Roast the Chicken:

1. Place Chicken: Place the seasoned chicken on top of the vegetables (if using) in the roasting pan, breast side up. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.

2. Roast: Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

3. Baste: Occasionally baste the chicken with the juices from the pan during roasting to keep it moist and flavorful.

Rest and Serve: