Pat the chicken dry with paper towels. Fill the chicken cavity with the lemon quarters, thyme sprigs, rosemary sprigs, and garlic cloves.

Tie the legs together with kitchen twine. Tuck the wings under the chicken.

In a small bowl, combine the olive oil, thyme, rosemary, minced garlic, salt, and pepper. Rub the oil mixture all over the chicken skin to coat. 

Place the prepared chicken in a large roasting pan. Be sure to choose a high-sided pan that is roomy enough to hold the vegetables in a single layer.

Preheat the oven to 450°F.

As you prep your vegetables, try to cube or wedge them in similar sizes so that they roast evenly. 

Place all prepared vegetables in a large bowl. Add the olive oil, lemon juice, salt, and pepper. Mix until well combined. 

Arrange the dressed vegetables in the roasting pan around the prepared chicken. Top with the sprigs of fresh rosemary.

Place the roasting pan in the preheated 450°F oven. Roast uncovered for 12 minutes. This helps to brown the chicken and seal in the juices.

Turn the heat down to 350°F and continue roasting uncovered for about an hour more. (As a rough guideline, you'll need to roast at 350°F for an additional 20 minutes for each pound of chicken.)

Using a meat thermometer, make certain that the internal temperature of the chicken has reached 165°F. (To test the temperature, insert the thermometer into the thickest part of the chicken thigh, being careful to not touch the bone.)

Remove from the oven and let rest for 10 minutes before cutting.