Turn the oven on and set the heat to 450 degrees.
Put the vegetables, oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in the bowl and mix well.
Dump the vegetables onto the baking sheet, making sure to spread them in a single layer. Push some out from the middle to make a spot for the chicken.
Take the chicken out of its package. Remove the giblets and neck from the chicken cavity. (They might be in a little pouch, and, yes, this step can be kind of gross). Unless there’s someone at home who wants to use them, throw them away.
Put the chicken breast-side up on the baking sheet and rub it with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Put the lemon quarters in the cavities, which are the openings in the front and back of the chicken. Be sure to wash your hands with soap and water after handling raw chicken!
Once the oven temperature has reached 450 degrees, put the chicken and vegetables in the oven for 1 hour.
Carefully take the baking sheet out of the oven to test the chicken for doneness. When the chicken is done, the vegetables should be tender and browned; some of them may be quite dark at the edges, and that’s fine too.
Move the chicken to the cutting board and let it rest for 10 minutes before asking your adult to help carve it. Serve with the vegetables.