If you google Roast Chicken you'll find some EXCELLENT recipes. Here's my fav:

Roasting hen (I used a fat fryer)

Celery
Onion
Carrots
Potatoes

Seasoning salt
Pepper
Herbs (optional)

Pre-heat oven to 425.

Dice the celery, onion, carrots and potatoes into big chunks.

Layer everything in a cast iron, or other oven-safe skillet, first the celery, then the carrots, then the onion. Save the potatoes for last.

Wash the chicken and pat dry. Place on top of the veggies. Stuff the chicken with either a quartered apple, celery tops, carrot ends. You won't be eating the stuffed veggies, it's just to keep the chicken moist.

Place the potatoes around the chicken. Drizzle the chicken and potatoes with a little oil (or rub the chicken with the oil and toss the potatoes in some oil before placing in the pan) and sprinkle with season salt and pepper. If you want to use some herbs, like rosemary or thyme, this is the time.

Place in the preheated oven on a bottom rack. Turn the heat down to 400 after 15 minutes. It will probably take 2 hours, but depending on the size of your bird, altitude, etc... your time will vary.

You can start checking at 1 hour 45 min. If using a meat thermometer, place in the largest part of the thigh without touching bone and it should reach 165 degrees. Or cut into the thigh joint and make sure the juices run clear.

Place the chicken on a platter. Remove veggies to a serving dish. You can boil the drippings on the stove top until reduced - makes a wonderful sauce for the chicken and veggies.

Optional: Pour 1 cup of white wine over the veggies before removing from pan. Then reduce the wine/drippings and enjoy a most EXCELLENT sauce.