1 whole chicken⠀⠀⠀⠀⠀⠀⠀⠀⠀
Carrots, peeled and halved lengthwise⠀⠀⠀⠀⠀⠀⠀⠀⠀
Small potatoes, halved lengthwise⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 shallots, peeled and halved lengthwise⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lemon, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup fresh parsley leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons extra-virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
-Place chicken on a large plate and season generously with salt and pepper; cover with plastic and wrap and refrigerate overnight.⠀⠀⠀⠀⠀⠀⠀⠀⠀
-Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Toss carrots, green beans, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Rub the chicken with the remaining 1 tablespoon oil, tie legs with twine, and nestle in the center of your vegetables. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into the thickest part of the breast (avoiding bone) registers 160 degrees, 55 to 60 minutes.
-Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.