Position the rack on the lower third of the oven and preheat to 400ºF/ 200ºC.
In a bowl mix the chili powder, garlic, onion, salt, pepper and season the chicken with the mixture. Holding the chicken upright with the opening of the body cavity at the bottom, place the chicken on the center vertical position of the oven. Roast for 45 min to 1 hour depending on the size of the chicken.
Meanwhile quarter the potatoes into wedges and place them into a large saucepan. Add enough water to cover the potatoes and bring the water to a boil over high heat. Boil until they begin to soften – about 6 min, then drain and set aside. Half the carrots crosswise and quarter each piece lengthwise. Cut the rosemary and thyme into 1” / 2.5 cm long pieces. In a bowl toss the potatoes, carrots, herbs and oil to coat and season with salt and pepper.
Transfer the chicken to a copping board and pour the juices that have accumulated into a bowl. Increase the oven temperature to 425ºF/ 220ºC. Brush a roasting pan with a little bit of oil to prevent sticking and transfer the vegetables into it. Roast for 20 min turning them after 10 min and keep cooking until they are tender and begin to brown.
While the vegetables are roasting, spoon the fat from the pan juices transferring 1 tablespoon of fat to a small saucepan. Heat the fat over medium heat for 1 min, then whisk in the flour, pan juices, ¼ cup of water and simmer until the gravy thickens – about 2 min. Season to taste with salt and pepper.
Transfer the chicken to a plater and serve with the vegetables and gravy.
