Preheat oven to 425 degrees F.
Rinse the chicken inside and out, after removing the chicken giblets. Check the chicken over for any leftover feathers and pat the outside dry.
Salt and pepper the inside of the chicken. Stuff the chicken cavity with half the lemons, 2 cloves of smashed garlic, 2 sections of the quartered onions, several sprigs of the thyme, rosemary and sage & 8-10 baby carrots.
Tie legs together with twine. Add all remaining lemon slices, potatoes, mushrooms, garlic halves, carrots, onions and sprigs of thyme, rosemary and sage in the bottom of your roasting pan.
Drizzle olive oil over vegetables and sprinkle kosher salt. Mix throughly. Place chicken breast side down and tuck the wings under so that they do not burn.
Carefully separate the skin from the chicken and stuff the pads of sliced butter inside cavity.
Mix the room temperature butter with chopped thyme, rosemary and sage leaves and spread mixture evenly over the top of the chicken. Season with a little more salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear or when the thickest part of the chicken is at 160-165 degrees.
Remove the chicken and vegetables from the oven, cover aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the golden vegetables. Enjoy!