Position rack in center of oven and preheat the oven to 500°F.
Place the potatoes, carrots, celery, and onion in a medium bowl and toss with 1/4 cup of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the Baby Bam. Spread the vegetables in an even layer along the bottom of a large roasting pan.
Place the chicken in a second medium bowl and rub it with the remaining 1 tablespoon of olive oil, the remaining teaspoon of salt, remaining 1/2 teaspoon of black pepper, and remaining 1/2 teaspoon of Baby Bam.
Place the garlic, thyme sprigs, and bay leaf inside the chicken cavity.
Place the chicken, breast side up, on top of the vegetables in the roasting pan. Wash hands well.
Roast the chicken for 20 minutes, then reduce the oven temperature to 375°F and continue to cook until the skin of the chicken is crisp and deep golden brown, and an instant-read thermometer registers 160°F when inserted into the joint of the thigh and drumstick -- about 40 more minutes.
Using oven mitts or pot holders, remove the pan from the oven and let the chicken rest for 15 minutes before carving.
Using long tongs, carefully transfer the chicken to a cutting board. Have an adult help or show you how to carve the chicken into serving pieces.
Serve with the vegetables and pan juices.
YIELD: 4 servings