Clean and pat dry the whole chicken thoroughly, ensuring no moisture remains.

In a bowl, combine the freshly squeezed juice of 2 lemons, chopped herbs, minced garlic, olive oil, salt, and pepper.

Generously apply the marinade both underneath and on top of the skin. Allow the chicken to marinate for at least 30 minutes.

Chop the onion, carrots, and potatoes into even pieces. Lightly season them with salt and pepper.

Place the marinated chicken in a roasting pan and surround it with the prepared vegetables.

Preheat your oven to 400°F (200°C). Roast the chicken for approximately 1 hour or until the internal temperature reaches 165°F (74°C).

Halfway through roasting, baste the chicken with its pan juices to lock in moisture.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes.

Slice the succulent chicken and serve it with the roasted vegetables.

Optional: Garnish with fresh herbs.