Roasted chicken with vegetables is a simple one-pan meal like grandma used to make.
Preheat oven to 450 ℉ (232C) Wash chicken in cold water. Pat dry with a paper towel.
Squeeze the juice from 1/2 lemon. In a small bowl combine lemon zest, lemon juice, garlic, grainy mustard, and fresh herbs. Mix together.
Carefully lift the skin away from the breast of the chicken. Place a heaping spoonful of the herb mixture under the skin to coat breast meat. Reserve 1 tablespoon and pour the remaining in the cavity of the chicken. Rub reserved mixture over the entire chicken. Place both lemon halves inside the cavity of the chicken.
Tie legs together with a piece of twine and place in preheated oven. Bake for 15 minutes. Lower temperature to 350℉ (176C). Arrange vegetables around chicken and continue to bake for 1 hour 15 minutes to 1 hour 30 minutes OR until the temperature of the leg meat reaches 165℉ (74C). Allow to rest for 10 minutes before carving.