Whole chicken, spices, butter, garlic, onions, carrots, broth, lemon, and parsnips..
Rinse and pat dry chicken, then stuff with garlic, onions, and half a lemon.
Arrange the vegetables on the bottom of a cast iron pot.
Place chicken on top of the vegetables then brush on the softened butter.
Rub the seasoning mixture onto the chicken. Add in the broth, then cover and roast for about 1 hour.
After continuously basting the chicken with butter, remove the chicken when skin is a golden brown, then let the chicken rest for 10 minutes before carving and enjoy.