First, pre-heat the oven to 350 degrees F and wash your chicken well and pat dry. Place on a rack in a roasting pan. The rack is important! It keeps the chicken from drying out and the veggies from burning.

Stuff your bird with half an onion, half a lemon, 3 garlic cloves. Then drizzle all over in 1/4 olive oil, 1 Tablespoon salt and 1 teaspoon pepper and fresh herbs. I had cilantro so that’s what I used! Truss the chicken (tie the legs together).

Roast chicken for an hour and 20 minutes. Meanwhile, prep the veggies. Peal the onions, cut the zucchini into spears, halve the radishes and trim the asparagus.

Then toss in additional olive oil, salt, pepper and herbs. Just enough to coat the veggies!

After an hour and 20 minutes, turn the heat up to 450 degrees F to brown the chicken and add the veggies evenly on the rack.

Roast for another 30 minutes or so until the veggies are tender, and the internal temperature of the chicken near the thigh is 160 degrees and the juices run clear. Let rest covered in foil for 20 minutes. Dinner is served!