Place carrots, potatoes, and onions on the bottom of a roasting dish. Add 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, and toss to combine.
Drizzle remaining 1 tablespoon olive oil over the chicken and sprinkle chicken with remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the lemon inside the cavity of the chicken.
Bake 1 hour, 50 minutes, or until temperature registers 165°F when checked with an instant-read thermometer inserted between thigh and breast, not touching bone.