Whole Roasted Weekend Chicken

I whole organic chicken 

4 table spoons extra virgin olive oil

2 lemons, halved

4 sprigs of fresh rosemary

2 teaspoons fresh thyme

2 heads of garlic, halved

Small potatoes

4 small to medium size onions

2 handfuls of mushrooms

Salt and freshly ground black pepper

Pre-heat the oven to 425 degrees Fahrenheit. Rinse out the chicken and pat it dry. Place the chicken on a roasting rack in a pan large enough to hold the chicken and vegetables. Stuff the inside of the chicken with a lemon cut in half and a head of garlic cut in half and two sprigs of rosemary. Drizzle 2 tables of the olive oil over the top of the chicken. Finely chop the remaining rosemary and the thyme and rub it into the chicken with a generous amount of salt and pepper. Wedge the reaming lemon halves and garlic around the chicken. If necessary cut the potatoes, onions, and mushrooms to roughly the same size. Toss the chopped veg with the remaining olive oil, salt, and pepper and arrange around the chicken in the roasting pan. Roast for about two hours or until the juices run clean when you cut into the leg joint. Baste occasionally. The skin should be crispy and brown if it is not brown by the time the chicken is cooked broil until brown. Let the chicken rest before serving. Remove the stuffing and discard. Use the garlic and lemon roasted outside of the bird as condiments to the meat and veg.