Preheat the oven to 400°F (200°C). Have a large roasting pan handy.

Cut 1 inch (2.5 cm) off the top of the garlic head; do not discard. Place both garlic pieces on a piece of aluminum foil and drizzle with the 1 teaspoon oil. Wrap the foil over the garlic, enclosing it completely. Set aside.

Cut the lemon in half and squeeze the juice into the cavity and over the outside of the chicken. Reserve the lemon halves. Generously season the cavity and the outside of the chicken with salt and pepper. Stuff the lemon halves and thyme inside the chicken, then place the chicken on a chicken stand. Sprinkle the paprika and basil over the outside of the chicken, using your hands to spread them all over. Place the stand with the chicken in the roasting pan. Surround with the carrots, zucchini, fennel, and onions. Place the foil-wrapped garlic in the pan. Drizzle a little bit of oil over the vegetables.

Roast for 1 hour. Reduce the oven temperature to 325°F (165°C) and roast until the chicken is golden brown and the juices run clear when a skewer is inserted into the thickest part of the thigh, about 1 hour longer. (If you would like to keep the chicken and vegetables warm, turn off the oven then keep them in the warm oven for up to 1 hour longer.)

Once the chicken is cool enough to handle, take it off the stand and discard the lemon halves and thyme. Cut the chicken into serving pieces. Unwrap the garlic and squeeze the cloves over the chicken to release the golden, roasted deliciousness. Transfer the chicken and vegetables to a serving platter. Now, devour. 

Recipe courtesy of The New Kosher.