This is perhaps the oldest way of preparing chicken:
Clean the chicken and keep aside for drying.
Meanwhile mix together butter, rosemary and pepper in a bowl.
Carefully loosen the skin of the chicken and place the mixture between the skin and the flesh. This way the flesh is kept moist and the skin will become crisp. Rub any left over mixture on top of the chicken. Keep aside for 1 hour.
In the mean time, cut carrots into round pieces and onions into small enough pieces to grind later.
Prick the lime and place it inside the bird`s cavity. Cut the top of garlic and also place it along with the lime. Tie together the legs of the chicken to retain the whole look of the dish.
Heap the cut vegetables in the pan and place the marinated chicken on top of that.
Preheat the oven to 220 Celsius and place the chicken in. Reduce the temperature to 180 Celsius after 5 minutes. This keeps the moisture locked inside.
Cook for 60 minutes and take out the pan from oven. Pour generously the juice running in the pan over the chicken. This will give a nice brown color to the skin when done.
Cook for another 45 minutes or till a knife inserted at the thickest part of the thigh runs clear juices, whichever is later.
Remove the knot on the legs and keep it on a serving plate along with carrots. The onions can be served as it is. But i like to grind it, and mix it with 2-3 drops of soya sauce to make a dip.
Serve whole with boiled broccoli. Classic roast chicken with vegetables is ready.