Cut <quantity>1</quantity> lemon in half

Squeeze and rub the lemon on the chicken

Transfer chicken to a roasting pan

Place lemon in the chicken

Trim and cut <quantity>2</quantity> turnips in wedges

Add turnips to roasting pan

Peel <quantity>4</quantity> carrots

Cut carrots in medium pieces

Add the carrots to the roasting pan

Trim and cut <quantity>1</quantity> butternut squash in half

Peel the butternut squash

Cut the top half into large cubes

Add cubed butternut squash to roasting pan

Trim bottom half of the butternut squash and cut in half

Remove the seeds

Peel the bottom half of the butternut squash

Cut into large cubes

Add to the roasting pan

Chop <quantity>3</quantity> shallots in half

Add shallots to the roasting pan

Cut <quantity>1</quantity> onion in half

Add onion to the roasting pan

Peel <quantity>1<unit>head</unit></quantity> of garlic

Transfer garlic cloves to a mortar and pestle

Smash garlic cloves until slightly busted open

Peel the garlic cloves

Crush the peeled garlic cloves

Pick leaves from <quantity>3<unit>sprigs</unit></quantity> of rosemary

Chop the rosemary

Pick leaves from <quantity>¼<unit>bunch</unit></quantity> thyme

Chop the thyme

Season the Chicken and root vegetables with salt and pepper

Rub the smashed garlic onto the chicken

Sprinkle rosemary on the chicken and vegetables

Sprinkle thyme on the chicken and vegetables

Drizzle with olive oil

Transfer roasting pan to oven and roast for 2h at <temperature>160<unit>ºC</unit></temperature>

Remove from oven and rest for 15m to settle juices

Now it's ready to serve, Enjoy!