Make this Sunday supper any day of the week. The aroma while baking is wonderful!
Incorporate the garlic, seasoning salt and pepper into the softened butter. To a chicken that has been rinsed and dried with paper towels, carefully lift the skin on the breast and smear one-third of the butter mixture under the skin. Salt and pepper the inside of the cavity to taste. Place the bird, breast side down, in a 9 x 13 pan that has been sprayed with cooking spray. Stuff the cavity with the quartered lemon. Add one or two sections of the onion to the inside of the cavity. Rub one-third of the butter mixture on the back side of the bird.
Place the rest of the onion sections around the bird. Place the carrots and potatoes around the bird in the baking dish. Do not overcrowd the vegetables, or they will not get done. Salt and pepper the vegetables to taste. Place the celery leaves on top of the entire casserole dish. Cover tightly with foil. Bake in a preheated 400 degree oven for one hour.
Remove from the oven, lay the celery leaves along the side on top of the vegetables and carefully flip the bird over with tongs. With a basting brush, rub the rest of the butter over the top of the bird. Bake, uncovered, for an additional hour.
Discard the celery leaves. They are only to lock in flavor. Let the chicken rest for 15 minutes before carving.