Preheat the oven to 400°F (200°C). Pat the chicken dry and season the cavity with salt, pepper, and lemon halves.

Combine 1 tablespoon olive oil with rosemary, thyme, sage, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to create an herb mixture.

Loosen the chicken skin and rub half of the herb mixture under the skin directly onto the meat, then rub the remaining mixture over the entire exterior of the chicken.

In a small saucepan, combine cranberries, orange juice, and maple syrup, then simmer for 5-7 minutes until thickened. Stir in balsamic glaze if desired and set aside.

Toss chopped carrots, parsnips, and potatoes with the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large roasting pan, spreading them evenly.

Place the seasoned chicken on top of the root vegetables and roast for 30 minutes.

Remove the pan after 30 minutes, drizzle half of the cranberry glaze over the vegetables, and toss gently before returning to the oven.

Continue roasting for 45-75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). During the last 15 minutes, drizzle the remaining glaze over the chicken and vegetables, basting occasionally.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.

Carve the chicken and arrange it with the glazed root vegetables on a platter, drizzling with any pan juices.