Preheat oven 350F. 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. Peel and cut onion and carrots. Toss in oil and salt. Add 2tbsps water. Place bird on top, beast-side up. Roast chicken 90min at 350F (20min per lb). Check intermittently - add tin foil to parts that are browning faster. Chicken is done when inner thigh temperature is 165F and juices run clear. Let sit 20min after roasting. Give yourself 15min to carve it.