Combine the garlic, sage, thyme, rosemary, parsley, olive oil, salt and pepper in an airtight bag. Add the chicken and marinate overnight.
Preheat the oven to 450°F. Roast the chicken on a baking sheet until the internal temperature reaches 155°F. Remove from the oven, cover, and let rest. The chicken should rise to 165°F internal temperature as it rests.
Toss the carrots on a baking sheet with the oil, fennel, salt and pepper. Roast for 15-20 minutes, until fork-tender. For color, turn on the broiler and char the carrots for a few minutes.
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice.
To make the gravy, in a medium saucepan, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until golden. Add the chicken stock, stirring with a whisk. Bring to a simmer, then season with salt, pepper and thyme. Use water, as necessary to thin out the gravy.
Serve the chicken alongside Fennel Roasted Rainbow Carrots and Herb Lemon Roasted Fingerling Potatoes. Drizzle with gravy and garnish with fresh parsley.