Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

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Herb Roasted Chicken:

1 (3 1/2 to 4-pound) whole chicken

1 1/2 tablespoons salt

2 teaspoons black pepper

1 tablespoon minced garlic

1 tablespoon chopped thyme leaves

1/2 tablespoon chopped sage leaves

2 tablespoons chopped parsley leaves (reserve the parsley stems)

1/2 cup olive oil

1 lemon, quartered

2 bay leaves

Baby Root Vegetables:

1/4 pound baby turnips, peeled and stem ends trimmed

1/4 pound baby red carrots, peeled and stem ends trimmed

1/4 pound orange carrots, peeled and stem ends trimmed

1/4 pound baby golden beets, peeled and stem ends trimmed

1/4 pound baby beets, peeled and stem ends trimmed

1/4 pound fingerling potatoes, halved

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup olive oil