Preheat oven to 425 degrees F.
Remove the inside of the chicken (the giblets) and place it upside down (thighs up) into a large roasting pan. ( I like using a 16 x 12.5 x 3 1/4 in pan)
In a small bowl, mix 2 tsp of course sea salt, 1 tsp of ground black pepper, 1 tsp of thyme, 1 tsp rosemary, 1 tsp onion powder, and1 tsp rubbed sage together. Put 1/4 of the seasoning mix inside of the chicken (in the cavity). Rub the other 3/4 of the seasoning onto the outside of the chicken.
Peel the head of garlic, and remove all the outside of the garlic until only the naked bulbs are left. This was around 9-10 cloves for me. Put 1 or 2 the cloves into the cavity and the rest into the roasting pan, around the chicken.
Take 2 of the larger pieces of lemon and squeeze them into the cavity of the chicken and put the pieces into the cavity. Lay the chicken back down.
Squeeze the third piece of lemon onto the outside of the chicken and throw the rind away. Place the slices of lemon on top of the chicken (this is for decoration purposes AND taste, the lemon candies and tastes fantastic).
Put the carrots, sweet potato, potato and apple around the chicken.
Evenly pour 1/4 cup olive oil onto the the veggies surrounding the chicken. Evenly top the veggies with 1 tsp of thyme and 1 tsp rosemary. Mix the veggies around and make sure they all look like they are covered in oil.
Sprinkle a bit more olive oil onto the top of the chicken. I like to spray it with an olive oil spray on top.
Cover the whole roasting pan with aluminum foil, and cook the chicken for 1 hour and 15 minutes. ( Half way through cooking, mix the veggies together).
Then remove the aluminum foil, mix the veggies again, trying to get some of the juices onto the veggies and also a bit on top of the chicken. Cook the chicken uncovered for another 30-50 minutes.
The chicken will be done when you can cut between the leg and the thigh and only clear juices come out. Make sure the veggies are all cooked through prior to removing from the oven.