Preheat your oven to 350°F (175°C).

Take out the chicken's neck and giblets, rinse the chicken well under cold water, and dry it gently with paper towels.

In a baking dish, layer the diced potatoes, baby carrots, and half of the onion. Pour chicken broth over the vegetables.

Season the chicken's cavity with salt and pepper. Stuff it with lemon wedges, garlic cloves, rosemary, and the remaining onion pieces. Place the chicken on top of the vegetables.

Gently loosen the skin of the chicken breast and spread 2 tablespoons of softened butter underneath the skin, distributing evenly.

Season the chicken with extra salt, pepper, and garlic powder. Drizzle the remaining butter over the top.

Cover the chicken's breast area loosely with aluminum foil. Roast for approximately 20 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Once cooked, carve the chicken and serve it with the roasted veggies, drizzled with the pan drippings for added flavor.