Garlic Roasted Chicken

5 to 6 lb. whole chicken
Kosher salt
 pepper
whole head of garlic
1 lemon
1 large onion
4 carrots
2 potatoes
butter

When you bring chicken home from the store- salt it and store it in the fridge until ready to use.

Sprinkle inside of chicken with salt and pepper.  Cut in half a whole head of garlic (don't even peel it) and place inside chicken.  Quarter the lemon (unpeeled) and stuff inside chicken.  Tie up the legs with string and tuck the wings under itself.  Place it roaster pan.  Not too large.
Place in bottom of pan a sliced up large onion, 4 carrots, sliced and 2 potatoes, cut. Place chicken on top of vegetables.  Dry off chicken with a paper towel and brush the outside skin with melted butter.  Sprinkle some butter onto the vegetables too.  Sprinkle top of chicken with salt and pepper.  Cook in a 425 degree oven for 1 hour 15 minutes to 1 hr. 30 minutes.  Cut between leg and thigh.  When the juices are clear it's done.  Take out the chicken and cover with foil.  Let it sit.  Put the vegetables back in the oven for another 15 minutes.   
Cut up the chicken into large slices (to retain the moisture).  To serve place on a platter along with vegetables.

Recipe from Inna Garten (Barefoot Contessa)