Clean and remove the innards from your whole chicken. Trim any fat you don't want off of the chicken now as well.

Pat your chicken dry and set to the side.

Spray your large baking pan with cooking spray to prevent sticking.

Cut your potatoes in half, cut your red onion in half then into quarters, and cut your lemon half into quarters. Place to the side.

Place your whole chicken on the pan, take 2 tbsp of your softened butter and rub evenly on top and underneath the skin of the chicken. (This is how you add the juices into the chicken)

Add one tbsp of olive oil to the chicken and rub on top of the chicken as well. (This gives the chicken a shine and locks more moisture in)

Wash your hands and add one tbsp of butter, two potatoes, one quarter of an onion, one quarter of the lemon, and the poultry blend herbs to the inside of the chicken.

Evenly scatter your carrots, garlic, and remaining lemon, onions, and potatoes, around your chicken on the pan.

Now take your spices, mix them together, and evenly sprinkle 80% over the chicken. Sprinkle the remaining 20% over the vegetables around the chicken on the pan.

Cut your remaining tbsp of butter in half and place on the pan anywhere between the vegetables.

Cover 3/4ths of the pan with foil and bake for 45 minutes.

After the 45 minutes are done remove the foil and bake for another 30 minutes uncovered.

Once it's done baking, take out of the oven, let it rest for 10 minutes. Cut and enjoy!