Start by gathering all the ingredients you will need: a whole chicken, salt, ground black pepper, onion powder, garlic powder, thyme, lemon, garlic, carrots, potatoes, olive oil and butter.

Next is to preheat the oven at 425 degrees Fahrenheit.

Mix half a tablespoon of salt, ground black pepper, onion powder, garlic powder and thyme in a small bowl, creating a seasoning mixture for the chicken.

Clean and wash the outside and inside of the chicken while removing the giblets and setting it aside.

Lightly damp the whole chicken with a paper towel to assure the seasoning will stick.

Season the inside and outside of the chicken liberally.

Cut the lemon and a head of garlic in halves. Place them inside the chicken with the giblets and tie the legs of the chicken with kitchen string and tuck the wings under the body of the chicken.

Let it marinate in the refrigerator for half an hour.

While the chicken is marinating, peel the carrots and potatoes and cut them into quarters. Place the carrots and potatoes in a roasting pan and toss with salt, pepper, thyme and olive oil.

After half an hour, place the chicken on top of the carrots and potatoes.

Brush the whole chicken generously with butter.

Roast the chicken for an hour and a half or until the juices run clear when you cut between the leg and thigh of the chicken.

Place the chicken and vegetables to a serving dish and let it rest for twenty minutes to make sure the chicken will be perfectly moist. Slice the chicken and serve it with the vegetables. Enjoy.