Season the chicken (in and out) with coarse salt.
Fill the chicken with half a lemon, bay leaf and 3 cloves of garlic.
Mince the remaining cloves of garlic and mix them with the olive oil, the remaining lemon juice, oregano, rosemary and thyme. Spread the chicken with the mixture and roast for 45 minutes.
Cut the vegetables and place them in the baking pan with the chicken. Roast for approximately an hour.
Serve with potatoes.