Heat oven to 450°.
Gently lift skin from breasts and legs
and season chicken with 1 tsp of the
Montreal seasoning. Place lemon and
garlic slices under skin.
Place chicken on a rack in a large
roasting pan. Roast at 450° for
30 minutes. Reduce temperature to 350°.
Roast for 50 minutes or until internal
temperature registers 165°.
Meanwhile, place vegetables on a
large rimmed baking sheet and toss with
olive oil and remaining 1 tsp Montreal
seasoning. Place in 350° oven and roast
for about 45 minutes or until tender.
Stir after 25 minutes.
Pour out all but 3 tbsp of the pan
drippings from roasting pan and whisk
in flour. Cook over medium-high heat
for 1 minute; whisk in chicken broth and
1/2 cup water. Simmer 3 minutes, until
thickened, scraping browned bits from
bottom of pan. Strain.
Serve chicken with gravy and