1. Slide thyme leaves slid under the skin, pat chicken dry and rub all over with the mashed ginger.
2. Then salt and pepper the chicken and leave for 3-4 hours
3. Preheat oven to 170 degrees .
4. Place veggies in pan and toss with olive oil, salt and pepper.
5. Top with chicken, tying legs together to encourage even cooking, and roast until done.