1. Line a baking sheet with foil, then grease and set aside. Tuck wing tips behind chicken, then pat chicken dry. Rub breast and legs with 1 teaspoon salt and transfer to prepared baking sheet; let sit 30 minutes at room temperature.
2. Meanwhile, center a rack in oven and heat to 350 degrees. Quarter one lemon and set aside. Grate zest from remaining lemon into a large bowl, then add chopped thyme and remaining 1 1/4 teaspoons salt and rub between fingers to blend. Squeeze lemon juice into bowl, then stir in oil, garlic, and pepper.
3. Rub half of lemon mixture onto skin and inside cavity of chicken, then tuck quartered lemon and thyme sprigs into cavity and tie legs together with kitchen twine. Toss potatoes, carrots, and onion with remaining lemon mixture and scatter around chicken. Roast 1 hour, stirring vegetables once or twice and adding a splash of water if pan looks dry.
4. Stir radishes into vegetables, then continue to roast, stirring occasionally, until chicken is browned and thickest part of thigh registers 170 degrees, 30 to 40 more minutes. Transfer chicken to a cutting board and let rest 10 minutes before carving. Scrape vegetables and pan juices into a serving bowl, toss with parsley, and keep warm until ready to serve.
Source: Hannaford fresh Magazine, March-April 2021