Use the additional herb sprigs to make a nest on a roasting pan, rest the chicken on the herbs and place in a preheated oven at 375.
Roast for approx. 15 minutes per pound until juices in cavity run clear, not red, or the thigh reaches an internal temperature of 175 degrees. Tent with aluminum foil for the first half of the roasting process, then remove to crisp and brown skin.
Coordinate the cooking times of both the chicken and all the garden vegetables so that they are ready as close to the same time as possible. If needed, the chicken may be re-tented and rested while the vegetables are finishing.
When ready to platter, remove the chicken from the roasting pan using a heavy meat fork inserted within the cavity, not the meat. Do not bother to remove any of the aromatics within, but do pick off any clinging herb stalks from underneath. Also snip and remove the kitchen twin if you tied the drumsticks together.
Place the perfectly roasted chicken in the middle of your presentation platter and surround it with the garden full of rainbow colored vegetables. Finish by plugging the chicken cavity with cress or leafy lettuce to add to the garden theme.
This dish gets no sauce or gravy, nor does it need any. Gravy is where all the saturated fat goes to hide!