Roast Chicken With Vegetables

For the chicken
1 Mary’s Non-GMO Whole Chicken®
1 organic lemon, juiced
4 organic garlic cloves, minced or pressed
1 teaspoon Natural Grocers® Brand Bulk Organic Paprika
1 teaspoon Natural Grocers Brand Bulk Dried Organic Oregano
1 teaspoon Natural Grocers Brand Bulk Real Orsa Salt, divided
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
4 teaspoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
  2 - 3 organic Yukon gold potatoes
  2 - 3 organic carrots
1 medium to large organic yellow onion, optional
  1. Place the chicken in a roasting pan and drizzle over the lemon juice, making sure to coat the entire chicken, stuff the lemon rind inside the chicken cavity.
  2. In a small bowl combine the garlic, paprika, oregano, ½ teaspoon salt, pepper and 2 teaspoons oil. Mix well. Rub evenly over the surface of the chicken. Cover and let marinate at room temperature for 1- 1 ½ hours, or chill overnight (return to room temperature before roasting).
  3. When ready to roast the chicken, preheat the oven to 400⁰ F.
  4. Peel the potatoes, carrots and onion and cut all vegetables into large chunks. Place around the chicken in the roasting pan and drizzle with the remaining 2 teaspoons olive oil and sprinkle with ½ teaspoon salt.
  5. Roast the chicken for about 45 minutes to 1 hour and 15 minutes (approximately 20 minutes per pound), or until the chicken reaches an internal temperature of 165°F. Use a meat thermometer, or prick with a skewer and the juices should be clear. Tent the chicken with foil for the last 15 minutes of cooking (if the skin is becoming too brown). Once done, remove from the oven and let the chicken rest for 10-15 minutes before carving. 
  6. Carve the chicken and serve with the roasted vegetables.