1. Place the chicken in a roasting pan and drizzle over the lemon juice, making sure to coat the entire chicken, stuff the lemon rind inside the chicken cavity. 
2. In a small bowl combine the garlic, cayenne, paprika, oregano, ½ teaspoon salt, pepper and 2 teaspoons oil. Mix well. Rub evenly over the surface of the chicken. Cover and let marinate at room temperature for 1- 1 ½ hours, or chill overnight (return to room temperature before roasting).
3. When ready to roast the chicken, preheat the oven to 400°F.
4. Peel the beet and sweet potato and cut all of the vegetables into large chunks. Place around the chicken in the roasting pan and drizzle with the remaining 2 teaspoons olive oil and season with ½ teaspoon salt.
5. Roast the chicken for about 45 minutes to 1 hour and 15 minutes (approximately 20 minutes per pound), or until the chicken reaches an internal temperature of 165°F. Use a meat thermometer, or prick with a skewer and the juices should be clear. Tent the chicken with foil for the last 15 minutes of cooking (if the skin is becoming too brown). Once done, remove from the oven and let the chicken rest for 10-15 minutes before carving. 
6. While the chicken rests, make the salad. Place the lettuce in a large serving bowl and top with the apple, celery, cucumber, grape tomatoes, and bell pepper. Serve with the dressing to taste.
7. Carve the chicken and serve with the roasted vegetables and salad.

Source: Heather Isely & Lani Jacobs-Banner

Tips for What to Do With Excess ingredients: Use the other half of the pint of grape tomatoes in the “Pizza Burger” meal, or add them to salads, eggs, or enjoy as a part of crudité with a dip.