Some suggestions: cut a lemon in half, squeeze juice over bird, shove what's left inside the bird. Also put some fresh thyme/rosemary in there.

Put those frozen veg in the bottom of the chicken pan (helps to use a 13x9x2 here). They will poach in the chicken fat and taste glorious. (salt and pepper those too)

Advanced: shove some butter under the skin of the bird, and smear some on top too.