• Preheat the oven to 425° and line a roasting pan with aluminum foil for easy clean-up.

Prepare chicken:

• Take chicken out of the package and rinse it off. Take out giblets and neck if it was included in the chicken. (You can discard it or use it making chicken stock.)
• Pat chicken dry with a paper towel.
• Cut off the very tip off the bulb of garlic to expose the garlic flesh.
• Season inside the cavity with salt and pepper. Don't be afraid, give it a good amount of seasoning.
• Insert half a lemon, quarter of an onion, garlic bulb, sage, and thyme into the cavity and tie the legs together with kitchen twine.
• In a small bowl, combine melted butter and pressed garlic cloves. Brush the chicken all around with garlic butter.
• Generously season the chicken all over with salt and pepper.

Roasting Chicken In The Oven:

• Place chicken into the prepared roasting pan and into the oven.
• Bake chicken for an hour and twenty minutes to an hour and a half, until the juices run clear.
• You can also check for doneness by using a digital read meat thermometer. Take the temperature in the center of the breast at the thickest part, but do not touch the bone. Internal temperature should be 165°.
• Take the chicken out of the oven, tent it with a sheet of foil loosely and let it rest for 10-15 minutes.

Adding vegetables:

• You can also add vegetables right into the roasting pan while chicken is cooking. Depending on the vegetables, you can add the half way trough or during the last 20-30 minutes of cooking.
• For potatoes: cut them into quarters or more, depending on the size, and toss with some canola oil, salt, pepper, and garlic powder. Spread potatoes in the roasting pan, all around the chicken, about half way through the cooking time.
• For carrots, onion, and celery: cut them and toss in some canola oil, salt, pepper, and garlic powder. Spread them in the roasting pan, all around the chicken, during the last 20-30 minutes. Thicken carrots will take a little longer to cook than thinner ones.
• If you want to mix potatoes and other vegetables, you would need to cut potatoes into smaller pieces so they cook through faster.