Prep Chicken: If using a frozen whole chicken, thaw completely (1-2 days in the fridge) before cooking. When ready to roast chicken, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.

Herb Butter: In a bowl combine softened butter, lemon zest and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper.

Apply Herb Butter: Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 5-10 seconds, until softened, and smear the remaining herb butter all over the outside of the chicken, legs and wings.

Finish: Cut the lemon in half and place inside the cavity of the bird. Add the onion, carrot and potato to the bottom of a 9x13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if desired (not required).

Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Reduce temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees F. Skin should be golden brown and the juices should run clear. *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.

Rest: Remove chicken from the oven and tent with aluminum foil to rest for at least 10 minutes before carving.

Serve with the cooked vegetables at the bottom of the pan. Reserve the drippings in the roasting pan, if desired, to make chicken gravy.