Preheat your oven to 425°F (220°C).
Season chicken with 1 tbs of salt and set aside. (This will help draw out excess moisture and create a crispy skin)
Prep garlic butter In a small bowl. Combine the softened butter, minced garlic, all purpose (creole) seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix until well combined add salt and pepper to taste
Pat the chicken dry with paper towels. Rub the Creole garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the chicken cavity with lemon, thyme, rosemary, sage, and half onion.
In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, salt, pepper, bayou city seasonings, and dried thyme. Add the vegetables to a large roasting pan and pour in the white wine/chicken stock.
Place the chicken breast-side up on a rack over the vegetables (you can also just place it on top of the veggies) in the roasting pan. Roast for 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings around every 30 minutes.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken alongside the vegetables, with the pan drippings on the side for dipping. Enjoy!
