Preheat
oven to 425° and cover the hole of the bundt pan with foil.
Combine garlic, carrots,
onion, and potatoes. Toss with olive oil and season with salt and pepper. Spread
evenly in bundt pan. Top with sprigs of fresh thyme & rosemary.
Pat the chicken dry with
paper towels. Season the inside of the cavity generously, then stuff with the lemon halves, a few sprigs of thyme,
and a few sprigs of rosemary. Rub the olive oil all over the skin of the
chicken and season generously with salt & pepper.
Place the chicken in the
middle of the bundt pan, breast side up. Bake until the chicken is cooked
through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest
for at least 15 minutes, before slicing. Serve with roasted vegetables and
extra pan juices.