Pat the chicken completely dry with paper towels. Dry skin is the secret to getting crispy results.
Combine all the ingredients for the chicken in a smalll bowl. Rub it all over the chicken and under the skin. Allow to marinate for at least one hour or upto 12 hours or overnight in the fridge.
Once ready to cook preheat the oven to 425℉(220℃). Place the marinating chicken on a baking sheet. And into the middle rack of the oven. Roast for 35-45 minutes or until the thickest part of the chicken reads 165℉(74℃) on the thermometer. Take it out of the oven and allow it to rest.
Transfer to a serving platter.
Vegetables
While the chicken roasts prepare the veggies. Scrub and wash the carrots, slice into wedge about 1½ inch pieces. Trim and slice the Brussels sprouts in half if large. Toss all the veggies with olive oil, salt and pepper. Place the veggies on a baking sheet and tuck the lemon slices between the veggies.
Once the chicken is out place the veggie tray in the oven and roast for 15-20 until tender and begin to char.
Once the veggies are roasted transfer the veggies to the platter around the chicken.
Lemon Chimmichuri
Finely chop the fresh herbs, shallots, jalapeno and garlic, you can also do this in a food processor or vegetable chopper. Add the lemon juice, zest, vinegar, salt and olive oil. Mix well and serve along with the chicek.