Preheat your oven to 425°F and position the rack in the center. Pat the whole chicken dry inside and out with paper towels, removing all moisture for crispy skin.

In a small bowl, whisk together salt, black pepper, garlic powder, thyme, and rosemary. Rub this seasoning mixture all over the chicken, under the wings, and inside the cavity generously.

Arrange the carrots, potatoes, onions, and mushrooms around the chicken in a large roasting pan. Scatter minced garlic over the vegetables, then drizzle everything with olive oil and pour chicken broth into the bottom of the pan.

Place the lemon halves inside the chicken cavity for subtle citrus flavor. Roast the cozy roast chicken vegetables recipe at 425°F for 60-75 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh.

Remove from the oven and let the chicken rest 10 minutes before carving. This resting period keeps all the juices inside, ensuring moist, tender meat throughout.

Carefully pour the pan drippings into a measuring cup and skim excess fat if desired. Toss the vegetables with fresh parsley and serve alongside carved chicken with the pan sauce drizzled over everything.