Roasted Chicken

I love to roast a whole chicken for dinner one night, and make a chicken soup with the leftovers the next. It looks difficult, but is surprisingly easy to actually roast a whole chicken.

4-lb. roasting chicken
1 lemon, halved
1 tbl. garlic salt
1/2 t. pepper
1/2 t. dried parsley
7 cloves garlic, divided
1/4 c. butter, softened and divided
3 T. water
1 lb. potatoes, peeled and cubed
2 c. baby carrots
1 onion chopped

Place chicken in a lightly greased 13"x9" roasting pan. Squeeze lemon over chicken; place lemon halves inside the chicken. Sprinkle salt, pepper and parsley over chicken inside and out. Press one to 2 cloves garlic through a garlic press; rub over chicken. Halve remaining cloves garlic and stuff inside chicken. Rub one tablespoon butter over chicken; place remaining butter inside chicken. Pour water into pan. Cover tightly with aluminum foil, making sure foil doesn't touch top of chicken. Bake at 375 degrees for 20 minutes. Add potatoes and carrots to pan; cover again. Bake for an additional 40 minutes to one hour, until juices run clear, basting occasionally with pan juices.