5 cloves garlic
2 tsp kosher salt
potatoes, quartered (however many you want)
onions, quartered (however many you want)
Make a garlic paste:
Smash your garlic cloves then add the kosher salt and work into a paste using the flat of your knife. Just keep chopping and smashing until its a pasty consistency.
Gently separate the chicken skin from the chicken but don't remove it. Using your fingers, spread the garlic paste between the skin and meat. Really get in there and coat the entire chicken. Then, squeeze the juice of one lemon all over the chicken.
I don't have a roasting pan so I used a wire cooling rack set over a 9" x 13" baking pan. I cut the squeezed lemon into quarters and put them on the cooling rack and put the chicken, breast side down, on top of the lemons. If you're using a whole chicken, you can probably just put the lemons inside the cavity. Place the chicken in a 375 degree oven for 25-30 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees. Turn the chicken over so the breast side is up. Once the oven is up to temperature, put the chicken back in and cook for another 20-25 minutes until your juices run clear.
Nothing can be easier than roasted veggies - I added my potatoes and onions, drizzled with olive oil and seasoned with salt and pepper, to the oven when I turned it up to 450 and everything was done at the same time.