Start by cleaning and thoroughly patting dry your whole chicken (3-4 lbs) using paper towels. Set the chicken aside at room temperature while you prepare the marinade.

In a mixing bowl, combine minced garlic cloves (4-5), fresh herbs, juice of three lemons, olive oil, salt, and black pepper. Whisk until well blended.

Generously apply the herb-lemon marinade both inside and outside the chicken. Allow it to marinate for at least 30 minutes at room temperature, or refrigerate it for a few hours.

While the chicken marinates, chop your onion, carrots, and potatoes into even pieces. Arrange them in a large roasting pan.

Once marinated, position the chicken on top of the arranged vegetables in the roasting pan.

Preheat your oven to 400°F (200°C). Place the roasting pan in the oven and bake for approximately 1 hour to 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Once the chicken is beautifully browned, carefully remove it from the oven. Allow it to rest for 10-15 minutes before carving.

After resting, carve the chicken into portions and serve it alongside the vibrant roasted vegetables.