Preheat oven to 425 degree F. 

Remove any giblets from chicken.  Pat chicken dry with paper towel. Take your time during this step as it will result in a crispy skin. 

Salt and pepper the chicken.

Cut lemon and garlic in half and place in the cavity of the chicken. 

Add thyme to butter and mix to combine.

Lift the skin above the breast and insert roughly half the thyme/butter mixture. Spread the mixture as much as possible under the skin. 

Melt the remaining butter and baste the entire chicken.

Chop potatoes in half (or quarters depending on size), carrots into ½ inch pieces and onion into chunks.*

Place veggies on the bottom of a baking dish. Add olive oil, salt and pepper to taste. Mix to combine. 

Place chicken on top of veggies. 

To ensure an even bake on the chicken, tie legs together with baking string and tuck the wings under the bird so they don’t burn. 

Bake at 425 degree F for 10 mins. Then, lower the temp to 350 degree F and cook for 1 hour 10 minutes or until a thermometer inserted into the thickest part of the bird reaches 165 degree F.*

Allow chicken to rest for 15 minutes before carving.