peeled and quartered carrots
Rinse the chicken and set it on a rack in a roasting pan that has been sprayed with oil. Rub the chicken all over with olive oil.
Sprinkle chicken with spices. Us your own judgement as to quantities.
Add vegetables around the chicken. Put a potato and an onion inside the cavity to absorb off flavors.
Pour a bit of olive oil over the vegetables and add more seasoning to them as you wish.
Pour a pint or so of water to cover the bottom of your roasting pan. Put the cover on and roast in an oven at 350F for an hour.
Check the temperature in the thigh after an hour. Mine was about 150F so I uncovered and baked an additional hour to crisp skin and finish cooking the veggies.
When the temperature reached 160F I took the roasting pan out and basted the chicken and veggies with the juice. I recovered it and let it rest for a bout 10 minutes before carving. DELICIOUS!