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Pat the chicken dry and season with salt.
Add the onions, potatoes and carrots to a baking dish, drizzle with olive oil and season with salt and all-purpose seasoning.
In a bowl, mix the softened butter with paprika, onion powder, garlic, lemon zest and rosemary.
Add the chicken to the baking dish, season the inside and stuff it with onion, fresh herbs and lemon.
Carefully loosen the skin of the chicken and add some of the garlic butter underneath.
Add the rest of the garlic butter to the outside of the chicken, drizzle with olive oil and more seasoning.
Tie up the legs of the chicken.
Add white wine to the baking dish.
Bake the chicken at 425 degrees for about 1 hour and 30 minutes, basting every 30 minutes, until it reaches an internal temperature of 165 degrees.