Preheat the oven to 360 degrees F (180 degrees C).
Rub Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) into the Whole Chicken (1), then drizzle and rub with Extra-Virgin Olive Oil (2 tablespoon).
Stuff the chicken with 1 quarter of the Yellow Onion (1), 2 cloves of the Garlic (1 bulb) 1 sprig of the Fresh Thyme (5 sprig). Set aside.
Drizzle in olive oil over Sweet Potato (250 gram) and sprinkle Sea Salt (1/4 teaspoon) and toss evenly. Layer the sweet potato on the bottom of your roasting pan (I used my cast iron pan).
Place the Baby Carrots (1 bunch), Radish (1 handful), remaining onion and garlic in a small bowl and drizzle with olive oil, Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) toss evenly.
Place the chicken on top of the sweet potato. Skin side up if using chicken pieces, and breast side up for the whole chicken. Add the carrots, radish, onion, garlic, and thyme around the chicken as pictured.
Sprinkle extra salt and pepper over the skin. Roast for 30 minutes.
Serve with the roasted veggies and a crispy green salad and enjoy!