• Preheat the oven to 350-degrees F.
• Add the onion to the bottom of the roasting pan.
• Rinse the chicken, discard the gibbets, and truss the legs. Set the chicken on top of a rack in the roasting pan.
• Place the whole cloves of garlic and half the lemon inside the cavity of the chicken.
• Massage 2 tablespoons of the softened cowboy butter all over the chicken, including under the skin.
• Arrange the potatoes and carrots around the chicken on the roasting pan.
• Melt an additional 2 tablespoon of cowboy butter and drizzle over the vegetables.
• Cook at 350-degrees F for 20 minutes per pound, or until the internal temperature reaches 165-degrees F (there will be some carryover cooking after you remove it from the oven). Remove from the oven and cover with foil. Let set for 10 minutes.

To make gravy from the drippings;

• Strain the drippings into a large liquid measuring cup.
• In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook 1-2 minutes.
• Slowly add the liquid to the saucepan and whisk to combine. Cook over medium-high heat until the liquid reduces and thickens. Serve immediately.