1 whole chicken (3 1/2 to 4 pounds), 2 tbs butter (butter with lemon or garlic would be perfect), salt and ground pepper, 2 onions, 2 parsley cut into lengths, 4 medium carrots, cut into 3-inch lengths, 1 teaspoon extra-virgin olive oil, 1/2 cup dry white wine, 2 tbs chilli soy sauce.
Preheat oven to 450 degrees. Season chicken inside and out with salt, pepper and butter. Then place in a roasting pan. Stuff the onions in cavity. In a large bowl, toss carrots, parsley and potatoes with oil and soy sauce; season with salt and pepper. Scatter vegetables around chicken; pour wine into pan.
Roast until chicken is golden brown and juices run clear when pierced between breast and leg, about 1 1/2 hour.