If you been looking for the secret to a perfect roast chicken, look no further...here it is!
Winner winner chicken dinner!!!!
If the chicken hasn't been prepped, remove the chicken giblets. Rinse the chicken inside and out and cut out any extra fat and leftover feathers and pat the inside and outside dry.
Carefully lift the skin on the breast and stuff half the chopped parsley under the skin and stuff the rest of the parsley in the cavity along with the warm lemon. Take the butter and smear it on the outside of the chicken along with whatever parsley is still on your prep board. Sprinkle again with salt and pepper. If an "untidy bird" (legs not wrapped b others you, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken (I'm usually too lazy and leave it as is).
Place the tomatoes. olives, onions, garlic, carrots, and the quartered lemon in a roasting pan. Toss with salt, pepper, 2 sprigs of rosemary, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/4 - 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. If you want to serve the veggies as is, keep them warm (otherwise, if you want to make a quick gravy, puree them and serve on the side). Slice the chicken onto a platter and serve it with the vegetables.