Juicy Roast Chicken and Vegetables

For the Roasted Vegetables:

• 6 Yukon gold potatoes peeled and quartered (or 8 red potatoes)
• 2 large carrots peeled and cut into 1” pieces
• 1 medium onion chopped into 1” pieces
• 1 head of garlic cut in half parallel to the base, divided
• 4 sprigs rosemary divided
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Roast Chicken:

• 5 1/2 lb whole chicken giblets removed, patted dry
• 2 1/2 tsp salt divided (1/2 tsp for inside, 2 tsp for outside)
• 3/4 tsp pepper divided (1/4 for inside, 1/2 for outside)
• 2 Tbsp unsalted butter melted
• 1 lemon halved