- 2 medium Idaho potatoes (about 1 1/2 pounds), peeled and cut into 1-inch wedges
- 3 medium carrots, peeled and cut into 1-inch pieces (about 1 1/2 cups)
- 3 medium celery ribs, trimmed and cut into 1-inch pieces (about 1 1/2 cups)
- 1 medium yellow onion, peeled and cut into 1-inch wedges (about 1 1/2 cups)
- 1/4 cup plus 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon Baby Bam
- 1 broiler chicken (about 3 1/2 pounds), giblets and cavity fat removed, rinsed well and patted dry
- 3 cloves garlic, peeled
- 3 sprigs thyme
- 1 bay leaf
- Position rack in center of oven and preheat the oven to 500°F.
- Place the potatoes, carrots, celery, and onion in a medium bowl and toss with 1/4 cup of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the Baby Bam. Spread the vegetables in an even layer along the bottom of a large roasting pan.
- Place the chicken in a second medium bowl and rub it with the remaining 1 tablespoon of olive oil, the remaining teaspoon of salt, remaining 1/2 teaspoon of black pepper, and remaining 1/2 teaspoon of Baby Bam.
- Place the garlic, thyme sprigs, and bay leaf inside the chicken cavity.
- Place the chicken, breast side up, on top of the vegetables in the roasting pan. Wash hands well.
- Roast the chicken for 20 minutes, then reduce the oven temperature to 375°F and continue to cook until the skin of the chicken is crisp and deep golden brown, and an instant-read thermometer registers 160°F when inserted into the joint of the thigh and drumstick -- about 40 more minutes.
- Using oven mitts or pot holders, remove the pan from the oven and let the chicken rest for 15 minutes before carving.
- Using long tongs, carefully transfer the chicken to a cutting board. Have an adult help or show you how to carve the chicken into serving pieces.
- Serve with the vegetables and pan juices.