• First, preheat your oven to 380 degrees.

Butter Rub

• In a medium bowl add butter, olive oil, mince garlic and spices. Mix well to combine so no lumps appear.
  1 Cup Unsalted Butter,, 1/4 Cup Olive, 4 Cloves Garlic,, 1 Tsp Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Chilli Flakes, Dried Sage, Dried Thyme
• Slice 1 head of garlic in half as as well as 1 lemon. Chop up the carrots and onions into 1 inch pieces and set aside.
  2 Large Onion, 4 Medium Carrots

Stuff Chicken

• Pat your chicken dry so the butter sticks to it better and place the chicken in your roasting pan. Take the rosemary and fresh thyme and stuff it into the chickens cavity. Next, take the garlic halves and lemon halves and do the same thing. It is okay if any of the stuffing pieces are falling out, not all of the pieces might not fit just try your best to stuff it in without breaking the chicken.
  1 Whole Chicken (5-7lb), 1 Head Garlic,, 1 Lemon,, 1 Bunch Fresh Thyme, 1 Bunch Fresh Rosemary

Veggies

• Take the butter and spread it all over the chicken. Make sure to get into the creases and behind the wings. Leave your chicken breasts facing upward. Place the chopped carrots and onions around the chicken.
• Place the roasting pan lid on (or tinfoil if you dont have a roasting pan with a lid) and place it in the oven for 40 minutes covered and 20 minutes uncovered until a deep golden brown colour appears on the breasts. When the internal temperature reaches 165 degrees, then you know the chicken is completely cooked.
• Serve with your favourite side dish and enjoy! :)