Wash chicken and pat dry with paper towels. Place chicken in a roasting pan, and drizzle and then rub chicken with extra-virgin olive oil.
In a small bowl, combine garlic, salt, paprika, black pepper, coriander, seven spices, and cinnamon. Sprinkle and then rub entire chicken with spice mixture to coat.
Place [1/4] lemon, [1/4] yellow onion, 1 sprig rosemary, 1 sprig thyme, and 1 sprig sage in chicken cavity.
Place remaining rosemary, thyme, sage, lemon, and onion around chicken in the roasting pan. Add carrots, red potatoes, and garlic cloves to the roasting pan.
Roast for 15 minutes. Reduce temperature to 375ºF, and roast for 1 more hour, basting chicken every 20 minutes.