Roasted chicken

• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 6 medium carrots (~ 1 lb)
• 1 large onion
• 6 medium red potatoes (~1.5 lbs)
• 1 TBS olive oil
• roasting chicken (up to 6 lbs)
• 1 lemon

Cut carrots crosswise into 3 pieces.  Cut onion into eighths. Quarter potatoes. Mix vegetables in a pan (maybe 9x13") with olive oil, 1/4 tsp salt, and 1/4 tsp pepper.

Put thyme, basil, 1 tsp salt, and 1/2 tsp pepper into a cup and mix.  Wash chicken and pat dry. Cut lemon in half crosswise. Rub chicken with lemon while squeezing gently. Put lemon inside chicken. Rub thyme mixture onto chicken. Put chicken on a small rack in same pan as vegetables.

Heat oven to 350. Bake 2 hours (internal temperature 175-180), stirring vegetables partway through cooking. Test vegetables with fork for doneness.