Preheat the oven to 425° and line a roasting pan with aluminum foil for easy clean-up.

Take chicken out of the package and rinse it off. Take out giblets and neck if included.

Pat chicken dry with a paper towel.

Cut off the very tip off the bulb of garlic to expose the garlic flesh.

Season inside the cavity with salt and pepper generously.

Insert half a lemon, a quarter of an onion, garlic bulb, sage, and thyme into the cavity and tie the legs together.

In a small bowl, combine melted butter and pressed garlic cloves. Brush the chicken all around with garlic butter.

Generously season the chicken all over with salt and pepper.

Place chicken into the prepared roasting pan and into the oven.

Bake for 1 hour and 20 minutes to 1.5 hours, until the juices run clear. Check doneness with a meat thermometer.

Internal temperature should reach 165°.

Take the chicken out of the oven, tent it with foil, and let it rest for 10-15 minutes.

Add vegetables to the roasting pan while chicken is cooking if desired.

For potatoes: cut into quarters, toss with canola oil, salt, pepper, and garlic powder, and add halfway through cooking.

For carrots, onion, and celery: cut, toss with oil and seasoning, and add during the last 20-30 minutes.