When I say it's easy, it is easy. And I'll try to share as much details with you so that you are confident of pulling it off, even if your stove had not been lit for months, or in some extraordinary cases, since the day you moved in.
And the beauty of this meal is that you can decide how you like your roast chicken: breasts, thighs, whole legs, whole chicken. If you are not familiar with herbs, make this your first "experiment". Just bring home a small mix of fresh thyme, rosemary, sage, and smell it yourself to decide how much you like each of them. With your preferred proportion, you can then blend the herbs in butter.
All set? Pop the chicken in the oven and let it sit in there for 30 minutes; 45 if you're using whole legs. If you're using a whole chicken, you can calculate the duration by Julia Child's tip: a basic 45 minutes plus 7 minutes per pound (approx. 450 g). For instance, if your chicken weighs 1.8 kg, you'll need 45 + 7(4) = 73 minutes = 1 hr 13 min. Rest the meat before carving or slicing (breast). You may even want to leave the whole legs intact. They look prettier that way and are just the right portion for adults.
When the chicken is nearly done, peel three carrots, cut them into small chunks, heat some olive oil in a medium saucepan, add the carrots and a quarter cup of water, put the lid on and let it steam-cook for 10 minutes. Meanwhile, blanch a cup of frozen baby peas (I love Wattie's), lightly salted, drain and set aside. When the carrots have softened, add the baby peas, season with garlic powder, salt and some chopped parsley.
You can serve the chicken and vegetables separately, or if it's just the two of you, consider pouring the vegetables into the roasting dish to soak up all the meat-butter juice. No one's judging! What about carbs? If you really need carbs, some crusty but soft-inside bread to wipe the plate clean. Minimal washing, too.
Let's summarize: blitz some herbed butter, rub in the meat, roast, cook the vegetables, serve. Don't focus too much on any one part of the preparation. It can't go wrong, really. Do it a few weekends, experiment with different cuts, and I'm sure you'll soon have a new trademark meal at home.