1.  Line a large roasting pan with aluminum foil.
2.  Cut carrots into medium-sized chunks and cut the red potatoes into quarters.  Use as many carrots and potatoes as you wish to serve.  If you wish to use onions, cut up one medium or large onion into large chunks.  Reserve some for stuffing the chicken skin.
2.  Prepare a thawed young, whole chicken for roasting.  Remove any organs in the cavities, remove the excess fat around the legs, and strech the skin above the breast into pockets for stuffing.
3.  Gather your spices and herbs for seasoning the chicken.
4.  Put the chicken inside the roasting pan, legs up and facing you.
5.  Put the vegetable chunks on the foil around the chicken, with the potatoes skin-side down.  Stuff a few chunks of onion inside the chicken skin, if desired.
6.  Stuff 2-3 cloves of garlic inside each skin pocket above the chicken's breasts.  
7.  Cover the chicken in salt, pepper, onion powder, oregano, rosemary and olive oil.  Use as much as you think best.  Make sure some of the ingredients get inside the skin as well.  Rub mixture into the chicken.
8.  Cover the vegetables with salt, pepper, rosemary, oregano, and olive oil.  You can do this while seasoning the chicken with those ingredients.
9.  Cover the roasting pan and put into a pre-heated, 375-degree oven.  Set timer for 1 hour and 45 minutes.
10.  20-30 minutes before the chicken is done, open oven and uncover chicken.  Rub butter on the chicken skin, inside the skin if possible, and over the vegetables.  Leave uncovered and put back into oven for remianing cooking time.
11.  After 1 hour and 45 minutes, take the chicken out.  It should be done!  Let cool completely and take the meat off the bone.
12.  Enjoy!