Easiest way to roast a chicken. I throw all the vegetables in the baking tray with a whole head of garlic, olive oil and rosemary.
Place the chicken (which I stuff with breadcrumbs, chopped shallots, water, a little melted butter, oregano, lemon zest, dried garlic, & fresh thyme) on the rack above and roast on 180 for an hour and a 1/2.
No need to turn chicken & the juices / dripping cook through the vegetables & they taste divine.
Bonus - only 1 pan to clean!
A good free range chicken needs little too no seasoning, I just rub in a dash of olive oil and a little freshly cracked salt and pepper.