Roasted Chicken and Veggies Recipe

This is a recipe I saw on Oprah with Jessica Seinfield (Jerry's wife) I am fully preparing it, so I don't think it will freeze that well so I hope you all can eat it within a few days. It should be good if eaten by Tuesday the 20th. If you would prefer to eat at a later date, I can give you a frozen chicken (I have a few I won't prepare yet) I can just prepare the rub, and give you lemons and rosemary so you can throw it together yourself easily later in the month. (might be a good option if you are traveling this weekend or have too many other dinner plans) Just let me know, I want this to be convenient for everyone =D

Ingredients:
1 whole chicken (4 lbs)
1 Tbsp and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. Olive Oil
1 lemon
springs of fresh rosemary
Any veggies you would like.
(recipe didn't call for this, but I added a bit of seasoning salt as well)

Heat oven to 400 degrees. On a sheet pan, toss the veggies with 2 tablespoons of oil, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper. (Although this recipe says to toss on a pan, I have included roasting bags, I just feel like it will turn out more tender and moist with it. If you prefer a little crispier chicken then you can take it out of the bag and on a sheet pan. I just included it for your convenience if in case your like me and prefer it).

Rinse and pat dry chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemon several times, and stuff with more rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together. Cook for about an hr.

All of this has been done (except the cooking part) So just take out the lemon and rosemary from the cavity and cut the twine and dinner is served =D Enjoy!