Prepare your chicken by removing from packaging, wash & clean then pat dry with paper towel and place uncovered on a plate in the fridge to dry out for 1 hour. This will make for a crisp skin and juicy meat
Remove skin from onion and chop into quarters, quarter a lemon and set aside
Mince garlic and combine with soften butter, add chopped parsley salt and black pepper. Set aside
After 1 hour remove from fridge, pat dry any excess liquid and gently separate skin from breast
Preheat oven to 400º
Begin to liberally salt the inside of chicken cavity, the outside and in between the skin and meat, repeat with black pepper
Add a spoonful of the garlic butter under skin on top of chicken breast pressing to smooth butter to an even layer. Full coat the entire chicken with garlic butter
Stuff chicken with aromatics. Onion, lemon, rosemary and thyme
Tuck wings to lay flat under chicken front. Slide butchers twine under chicken to begin trussing. Cross the drumsticks and hold in place to wrap twine and tie holding drum sticks together
Chop carrots, potato and onion and place on bottom of roasting pan
Place chicken onto rack set in roasting pan
Drizzle entire chicken with olive oil and a final sprinkling of salt
Roast chicken at 400º for 30 mins spooning juices from pan over top then turn temp down to 370º and continue to roast for 45 minutes just till juices run clear when cutting between the drumsticks and thigh
Remove from oven and let rest for 15 minutes for carving and serving