Preheat your oven to 425 degrees Fahrenheit.

Wash, chop, and remove stems from your vegetables. Peel potatoes and carrots if desired (we always leave the peels on). In a large bowl, add the chopped onions, carrots, potatoes, and green beans. Add 2 tablespoons of olive oil, 1 tablespoon of onion powder, and black pepper, and half of the rosemary and thyme. Toss well to combine so vegetables are coated in the oil and spice mixture. Set aside.

Prep your chicken: remove giblets and pat the chicken dry. Add chicken to the roasting pan, breast-side-up. Inside the cavity, add the whole garlic cloves and halved lemon. Pour the olive oil over the chicken breasts, then add the remaining tablespoon of onion powder, and the remaining thyme and rosemary to the top. Add black pepper if desired.

Arrange the root vegetables around the chicken, and roast the chicken in the oven for 30 minutes.

Carefully remove the pan from the oven, toss the vegetables in any juices at the bottom of the pan, and place the chicken back in the oven for 45-60 minutes, or until the chicken is a light brown on top and the internal temperatures reads 165 degrees Fahrenheit in the thickest part of the chicken breast. The chicken may take more or less time depending on weight, so always use a meat thermometer to test.

When it's finished cooking, remove from the oven and allow the chicken to sit for 10 minutes before carving. Serve with the roasted vegetables, and enjoy!