Easy oven roasted chicken

1 free range organic chicken
3 onions
6 small carrots
2 yams
1 lemon
Fresh thyme
Salt
Pepper
Olive oil

Preheat oven 400 degrees. Chicken should be room temperate. Chicken can be out of the fridge for up to 3 hours and remain safe to eat. Anything longer than this is potentially unsafe.

Chop the onions into quarters, the carrots approximately one and half inch long pieces and the yams into approximately two inch cubes. Toss all vegetables plus 8-10 sprigs of thyme together in olive oil, salt and pepper.
Rub 1-2 tbs of thyme leaves underneath the skin covering the chicken breasts.
Rub olive oil all over the outside of the chicken and then place chicken in roasting or large baking dish. Cut the lemon in half and squeeze over the chicken, then sprinkle on salt and fresh ground pepper. Add vegetables along with the sprigs of thyme to your pan then place in the oven. Cook for about an hour and 15 minutes.

Your chicken is done when the liquid inside the chicken is clear. You can tell this by holding the chicken upright. If the juices run clear you are most likely done, if the juice is pink (with blood) you have a ways to go. Another thing I suggest is that you check the meat between the leg and breast. If this meat is at all pink then your chicken is not done yet. Leave it in the oven and check on it every 5-8 minutes.

Once the chicken is done remove it from the oven. The legs should be very easily pulled away from the body. If the vegetables aren't yet completely tender in the middle and crispy on the outside then you can put the vegetables back into the oven for about another 15 minutes.