Making roasted chicken and vegetables is a simple process if you follow these steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels.
3. Season the Chicken: Rub olive oil all over the chicken. Season generously with salt, pepper, rosemary, and thyme. Squeeze lemon halves over the chicken and place them inside the cavity.
4. Prep the Vegetables: In a large bowl, combine carrots, potatoes, onions, and bell peppers. Add the remaining olive oil, minced garlic, and season with salt and pepper. Toss to coat the vegetables evenly.
5. Arrange in Roasting Pan: Place the seasoned chicken breast-side up in the center of a roasting pan. Surround it with the prepared vegetables.
6. Roast: Transfer the pan to the preheated oven and roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
7. Baste (Optional): If desired, baste the chicken with its juices halfway through cooking for extra flavorful skin.
8. Rest: After cooking, remove the chicken from the oven. Cover it loosely with foil and let it rest for about 10-15 minutes before carving.
9. Carve and Serve: Carve the chicken and serve it alongside the roasted vegetables.

With these straightforward steps, you will create a delectable roasted chicken and vegetables dish effortlessly.