Rinse the chicken and pat dry with paper towels. Season the cavity with the thyme, salt and pepper. Place 3 garlic cloves inside the chicken. Season the outside of the chicken with salt and pepper and rub some olive oil all over the skin (about 1 tablespoon).
Meanwhile, combine the vegetables and remaining garlic clove in a large bowl. Season with salt and pepper and drizzle 2-3 tablespoons of olive oil over the top. Toss to coat.
Spread the vegetables in a roasting pan and nestle the chicken in the middle.
Roast for 25 minutes at 475F, then reduce the heat to 400F and cook fro another 45 minutes or until chicken is cooked through. Let rest for 10 minutes before carving.
Spoon the pan juices over the chicken and vegetables before serving.
Recipe by white plate blank slate at https://whiteplateblankslate.com/roast-chicken-root-vegetables/