To prepare the chicken, rinse it thoroughly and pat it dry. Season it with salt on both inside and outside, roughly chop up ½ an apple and ½ an orange, and stuff the pieces of fruit inside the chicken.
For the garlic & herb butter, beat the softened butter with a hand mixer until it becomes light and fluffy, then add in the minced garlic, chopped herbs, and lemon juice and continue beating until combined.
Cover the chicken with the garlic & herb butter and smooth out its surface. Either transfer the garlic & herb butter chicken to the freezer and freeze it for 30 minutes, or transfer it to the refrigerator and let it chill overnight.
Preheat the oven to 300°F. Chop the carrots, potatoes, and onions and remove the leaves from the sprig of rosemary. Place the vegetables in a roasting pan and season them with salt and rosemary.
Transfer the roasting pan to the oven and place the garlic & herb butter chicken on the oven rack just above the roasting pan. Bake everything at 300°F for 1 hour and 30 minutes.
While the chicken is roasting in the oven, the garlic & herb butter will melt and drip down into the roasting pan, seasoning the roasted vegetables with some incredible flavor.
