Remove any packaged insides of chicken and discard. Using a paper towel, pat your chicken completely dry inside and out. This will help achieve crispy skin.
Set the chicken in a large ovenproof skillet and stuff the cavity with the onion, lemon, garlic cloves and 1 tbsp of the salt.
Generously season the outside of the bird with the remaining salt and pepper.
Arrange prepared carrots around the chicken and place it in preheated oven, roasting 15 minutes per pound. Check for doneness with a meat thermometer when there is roughly 20 minutes left.
When the internal temperature of the thickest part of your chicken reaches 165° F and the juices run clear your chicken is done! Toss your carrots in the chicken drippings and top with fresh parsley.