Follow these steps for a perfectly roasted chicken and tender, flavourful vegetables:

1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Select a large, sturdy roasting pan or a heavy-duty rimmed baking sheet. Ensure it’s large enough to hold the chicken and vegetables without overcrowding, which is crucial for proper roasting rather than steaming. You can lightly grease the pan or line it with parchment paper for easier cleanup, though the oil on the vegetables often suffices.
2. Prepare the Chicken: Remove the chicken from its packaging. Take out the giblet bag from the cavity (check both ends!). Pat the chicken thoroughly dry with paper towels, both inside and out. This step is absolutely critical for achieving crispy skin, as moisture inhibits browning and crisping. Place the chicken breast-side up in the centre of your prepared roasting pan.
3. Season the Chicken: In a small bowl, combine half of the dried oregano, rosemary, thyme, paprika, salt, and pepper. Drizzle about 1 tablespoon of olive oil over the chicken. Rub the oil all over the skin, then sprinkle the seasoning mixture evenly over the entire surface of the chicken, including underneath. If using lemon, place the halved lemon inside the chicken cavity along with a few sprigs of fresh rosemary or thyme, if desired. Adding a few whole garlic cloves inside is also a nice touch. For extra flavour, gently loosen the skin over the breast and thighs and rub some seasoning directly onto the meat.
4. Prepare the Root Vegetables: In a large bowl, combine the prepared baby red potatoes, chopped carrots, and red onion wedges. Add 2 tablespoons of olive oil, the remaining dried oregano, rosemary, thyme, paprika, salt, and pepper. Add the whole, unpeeled garlic cloves to the bowl. Toss everything together thoroughly until the vegetables are evenly coated with oil and seasonings.
5. Arrange Root Vegetables: Arrange the seasoned potatoes, carrots, onion wedges, and garlic cloves around the chicken in the roasting pan. Spread them out in a single layer as much as possible. Avoid piling them up, as this will cause them to steam rather than roast and caramelize.
6. Roast – Phase 1: Carefully place the roasting pan into the preheated oven. Roast for approximately 45-50 minutes. The initial higher heat helps to start the browning process for both the chicken and the root vegetables.
7. Prepare Remaining Vegetables: While the chicken and root vegetables are roasting, prepare the bell peppers and broccoli florets. Place them in the same bowl you used for the root vegetables (no need to wash it). Add the remaining 1 tablespoon of olive oil and toss to coat lightly. You can add a small pinch of salt and pepper if desired, but they will also pick up flavour from the pan drippings.
8. Add Remaining Vegetables: After the initial 45-50 minutes of roasting, carefully remove the pan from the oven. Give the root vegetables a gentle stir or shake the pan to promote even cooking. Add the prepared bell peppers and broccoli florets to the pan, tucking them in amongst the other vegetables. Try to maintain a single layer as much as possible.
9. Roast – Phase 2: Return the pan to the oven and continue roasting for another 25-40 minutes. The total roasting time will typically be around 1 hour and 15 minutes to 1 hour and 30 minutes (or longer for larger birds), depending on the size of your chicken.
10. Check for Doneness: The chicken is cooked through when:
    • A meat thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165°F (74°C). This is the most reliable method.
    • The juices run clear when the thigh is pierced with a fork or knife. If the juices are pink, it needs more time.
    • The legs wiggle easily in their sockets.
    • The vegetables should be tender when pierced with a fork and nicely caramelized around the edges. The broccoli should be tender-crisp and bright green, not mushy or overly browned.
11. Rest the Chicken: Once cooked, carefully transfer the chicken from the roasting pan to a clean cutting board. Tent it loosely with aluminum foil. Let the chicken rest for at least 10-15 minutes before carving. This crucial step allows the juices to redistribute throughout the meat, resulting in a much juicier and more flavourful chicken. If you skip resting, the juices will run out as soon as you cut into it.
12. Finish Vegetables (Optional): While the chicken rests, if the vegetables aren’t quite as caramelized as you’d like, you can return the pan (without the chicken) to the hot oven for another 5-10 minutes. Keep a close eye on them to prevent burning. You can also give them a final toss in the delicious pan drippings.
13. Carve and Serve: Carve the rested chicken into desired pieces (breasts, thighs, drumsticks, wings). Arrange the chicken pieces and roasted vegetables on a large platter for a stunning family-style presentation, or plate individually. Garnish with fresh parsley or other herbs, if using. Squeeze fresh lemon juice over the chicken and veggies just before serving for a final burst of brightness. Don’t forget to retrieve the soft, roasted garlic cloves – they can be squeezed out of their skins and spread on the chicken, vegetables, or crusty bread.