Preheat oven to 450 degrees F. Clean the chicken and remove the giblet inside the chicken. Pat dry make sure the chicken is properly dried with paper towels. 

In a small bowl, mix all the ingredients except the carrot and potatoes (or any veggies you're using).

Rub the mixture inside and out of the chicken generously, under the skin, make sure you pay attention to the drumstick and breast area very well. Place the carrot and potatoes in the roasting pan and sprinkle some herbs, salt, and pepper on them.

You put some of the carrots and potatoes inside the chicken. If you are using lemon, onion, and garlic this is the time to put inside of the chicken.  Put the chicken on the roasting pan and tie it with the kitchen twine.

Roast the chicken for about 15 minutes in the preheated oven and reduce the oven heat to 400 degrees and let the chicken roast for about 60 -75 minutes more. Don't forget the cooking time depends on the size of the chicken.

While the chicken is roasting baste the chicken with the oil dripping from it. When the time is up, check the chicken if it's done, by inserting a thermometer into the thigh area, if it reads 165 degrees F it's done, if you don't have a thermometer use a knife and cut through in between the breast and thigh to check if it cooks through, if the juice is clear it's done, if not continue cooking it.

When the chicken is done remove it from the oven and let it rest for about 15 minutes, before cutting or carving.

Serve and enjoy.