Preheat your oven to 400°F (200°C). Clean the whole chicken under cold water and pat dry.

In a small bowl, combine olive oil, minced garlic, juice from two lemons, and chopped fresh herbs. Season with salt and pepper.

Rub the marinade all over the chicken and let sit for at least 30 minutes, ideally refrigerating overnight.

Peel and chop the onion, carrots, and potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper.

Place the marinated chicken in a roasting pan, surrounded by the prepared vegetables.

Roast the chicken for approximately 1 hour and 20 minutes, basting every 20 minutes with pan juices.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve carved chicken alongside roasted vegetables.