Lemon and Herb Roasted Chicken with Vegetables

This is one of those meals that the whole family will eat without complaint--my favorite kind!

1 Roaster Chicken (about 4lbs or so)
1 lb parsnips, peeled
1 lb carrots, peeled
1 lb (I think--about 6 stalks) celery
1 large onion
6 garlic cloves
EVOO
S&P
garlic and onion powders
dried parsley
1 whole lemon
Fresh Rosemary Sprigs
Paprika

Cut parsnips, carrots, and celery into even chunks (about 2 inches long).  Cut onion into 1 inch chunks.  Peel garlic cloves.  Place veggies in roasting pan and toss with EVOO, S&P, and garlic and onion powders.  Rinse and dry chicken (make sure to get giblet bag out!) and place in middle of veggies, breast side up.  Rub skin with EVOO and season inside and out with a mixture of S&P and parsley--try to get some under the skin too.  Prick lemon with a fork and place inside bird along with the rosemary.  Bake at 400 in the lower third of the oven for about 1 hour and 15 minutes (stirring veggies every so often), until temp reaches 165.  Let rest 10 minutes before carving.