Pat chicken dry, fill cavity with 3 pressed garlic cloves, salt bird, brush with butter and then salt again. Tie legs. Let sit for 30min-1hr to dry out skin / makes it crispier. Preheat oven 400°F. Peel and cut onion and carrots. Toss in oil and salt. Place in roasting pan and add 2tbsps water. Place bird on top, beast-side up. Roast chicken 90min (20min per lb). Check intermittently - add tin foil to parts that are browning faster. Chicken is done when inner thigh temperature is 165°F and juices run clear. Let sit 20min after roasting. Give yourself 15min to carve it.