I stuffed the cavity of the chicken with lemon slices, garlic cloves, thyme, S&P, and marjoram and trussed it up tight. I rubbed olive oil into the skin, sprinkled with salt and pepper and popped the bird into a 350º oven. After 20 minutes of roasting I added in a mix of vegetables -- peeled sweet potatoes, sunchokes, celery root, and leeks -- tossed with thyme, S&P, and olive oil to the roasting pan. And basted the bird with more olive oil.
After an hour we had an easy to make chicken dinner with old-fashioned flavor.