Preheat the oven to the roasting setting if it's available at 375 degrees. Cut the stick of butter into about 1/2 tablespoon pieces.

Combine all of the seasonings into one medium size bowl, and stir them so that they are evenly mixed together. Spray a 9x13" baking with non-stick cooking spray.

Clean the chicken very well by rinsing it with cold water and removing anything out of the cavity. Loosen up the skin by placing your finger between the skin and the meat of the chicken.

Place all of the vegetables in the bottom of the baking dish to help lift the chicken off the bottom of the pan.

Sprinkle the season liberally underneath the skin of the chicken, on top of the skin, and even in the cavity of the chicken until it is fully covered with the seasonings.

Place the pads of butter underneath the skin of the chicken in as many places as possible, near the breast, the wings, and the legs. Save at least 2 tablespoons of butter to place directly on top of the chicken.

Put the lemon halves directly into the cavity of the chicken.

Tent foil over the dish and place it in the oven. Roast the chicken for 30 minutes, remove it from the oven and baste it with the juices around the pan.

Place the chicken back in the oven for another 30 minutes, remove it and repeat the basting process. Remove the foil and place the chicken back in the oven.

Roast the chicken for one additional hour without the foil on it. Be sure to remove it every 30 minutes to baste it with the juices.

After the two hours, remove the chicken from the oven and allow it to rest for at least 15 minutes before cutting it.