Preheat oven to 375 degrees Fahrenheit.
In a measuring cup combine the olive oil, juice of 1 lemon, and all the spices and seasonings. Mix together.
1/2 cup extra virgin olive oil, 3 teaspoons smoked paprika, 3 teaspoons dried oregano, 1 spring fresh thyme, 3 teaspoons sea salt, 1 teaspoon fresh ground black pepper, 1 teaspoon fennel seeds, 2 teaspoons lemon pepper, 2 teaspoons garlic powder, 1 whole lemon, juiced
In a large baking dish or cast iron pan and all the chopped vegetables. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact. Place the head of garlic on the baking dish.
1/2 pound quartered red potatoes, 1/2 pound quartered yukon gold potatoes, 1 cup cherry tomatoes, 2 carrots, 1 large quartered onion, 1 head garlic
Pour 1/3 of the marinade over the vegetables and toss to combine.
To butterfly the chicken, place the chicken breast side down on a cutting board. Find the backbone where the ribs connect and cut through it on either side of the backbone. A good pair of kitchen scissors or a sharp knife should be all you need. Cut all the way down the back of the chicken.Once the backside of the chicken is opened up, flip it over and press the chicken open until you hear the breastbone snap. This will make sure the chicken doesn’t contract once it’s in the oven!
1 whole 5-6 lb chicken
Rub the remaining marinade on the inside of the chicken, under the skin and on top. Lay the chicken over the vegetables.
Bake for 60-75 minutes or until juices run clear.
Remove the chicken and vegetables to a platter, and cover with aluminum foil for 20 minutes or until ready to serve.