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1
Preheat the oven to 425.
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2
Generously season the cavity of the chicken with salt and pepper.
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3
Add the quartered lemon and the thyme sprigs to the cavity.
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4
Season the outside of the chicken all over with salt and pepper.
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5
In a large roasting pan, arrange the potatoes, carrots and onions cut side down in a single layer.
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6
Scatter the garlic cloves, thyme leaves, bay leaves, rosemary and oregano over the vegetables and season with salt and pepper.
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7
Set the chicken on the vegetables and pour 1/2 cup of water into the pan.
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8
Roast the chicken and vegetables for about 1 hour and 15 minutes, or until the chicken juices run clear from the cavity and the vegetables are tender; rotate the pan once or twice for even cooking and add 1/4 cup of water if the vegetables seem dry.
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9
Transfer the chicken to a carving board, cover loosely with foil and let rest for 10 minutes.
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10
Arrange the vegetables on a large, warmed platter.
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11
Remove the garlic cloves from their skin and carve the chicken.
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12
Arrange the chicken and garlic on the platter.
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13
Remove the lemon quarters from the cavity and squeeze the juice all over the chicken.
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14
Serve with the Lemon and Garlic Puree.
