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Preheat oven to 375°F. Mix oil and crumbled stock cubes in medium bowl. Place chicken in foil-lined roasting pan. Rub 1 tablespoon of the oil mixture all over chicken. Place 1 of the lemon halves in chicken cavity. Toss potatoes and carrots in remaining oil mixture in bowl. Arrange vegetables around chicken.
Roast 1 to 1 1/4 hours or until chicken is cooked through and vegetables are tender.
Squeeze remaining lemon half all over chicken and vegetables before serving.