Ingredients:

Preparation:

Finely shred the peel from lemon, avoiding the bitter white pith. Remove remaining white layer from lemon. Halve the lemon. For Herb Mixture, combine lemon peel, garlic, parsley, thyme, rosemary, salt and pepper in a small bowl. Divide mixture in half. Stir in 1 teaspoon olive oil into one half; set both mixtures aside. Rinse Chicken; pat dry with paper towels. Loosen skin over breast of bird. Rub herb-oil mixture over breast, underneath the skin. Place reserved lemon halves inside the chicken body cavity. Tie drumsticks to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a small, shallow roasting pan. Insert a meat thermometer, if desired, into the center of an inside thigh muscle, not touching the bone. Bake ina 375 F oven for 45 minutes. Meanwhile, combine carrots, onion, potatoes, remaining herb mixture, and the 1 tablespoon olive oil in a large bowl; toss to coat. Place in a separate small, shallow roasting pan or a baking pan and place in the oven after the chicken has rasted for 45 minutes. Roast chicken 30 to 60 minutes more or till the center is no longer pink and the drumsticks move easily in their sockets. If using a meat thermometer, the temperature should register 180 F. Stir vegetables once while roasting and remove after about 45 minutes or when tender. Remove lemon from chicken cavity. Transfer chicken to a platter; cover loosely with foil and let stand for 10 minutes before carving. Add vegetables to platter and serve.