• Pre-heat oven to 450 Deg F.
• Unpack, rinse chicken and pat dry. Remove and discard gizzard, heart and neck. Cut chicken into 9 parts: 2 legs, 2 thighs, 2 wings, 2 breasts & back. Keep the back for chicken stock.
• Create a rub by wizz'ing the oregano, thyme, garlic and lemon zest into a paste. Apply rub to all sides of the legs, thighs, wings and breasts. Place chicken into a roasting pan. Make sure breasts are bone-side up. Grind pepper over all pieces. Place pan into oven and immediately reduce heat to 400 Deg F. Roast until outer skin has browned (approximately 30 mins). Remove legs & wings and set aside in aluminum foil. Cover and continue to roast breasts & thighs until cooked through (~165 Deg F internal temperature).
  
• Remove pan from the oven and immediately sprinkle lemon juice over the top of each piece. Let rest and then serve.
  

Roast Vegetables

• Peel carrots and chop diagonally into ¼" pieces. Peel onion and cut into ¼ sections. Cut potatoes into quarters. Toss carrots, onions, potatoes, broccoli, olive oil and salt in a medium bowl and then place into a roasting pan. Bake for 30 minutes alongside the chicken.