Rinse the whole chicken under cold water and pat it dry with paper towels to ensure crispy skin. Trim any excess fat and place it in a large roasting dish.

In a mixing bowl, combine the olive oil, juice of the lemons, minced garlic, and chopped fresh herbs to create a fragrant marinade. Whisk together until well blended.

Generously rub the herb-lemon marinade all over and inside the chicken, ensuring every nook gets coated. Let the chicken marinate for at least 30 minutes at room temperature or refrigerate it overnight.

While the chicken marinates, chop the onion, carrots, and potatoes into even-sized pieces to ensure they roast uniformly. Season these vegetables with salt and pepper.

Transfer the marinated chicken to the center of a deep roasting pan and arrange the prepared vegetables around it. Drizzle any remaining marinade over the vegetables.

Preheat your oven to 400°F (200°C) and place the roasting pan in the oven. Roast the chicken for 1.5 to 2 hours, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).

After the first 30 minutes of roasting, carefully baste the chicken with pan juices to enhance moisture and flavor. Rotate the pan every 30 minutes.

Once the chicken has roasted to perfection, remove the pan from the oven and let it rest for 10-15 minutes.

After resting, carefully carve the chicken and serve it hot alongside the roasted vegetables.