Preheat oven to 400 degrees. Rinse chicken and pat dry.
Enlist daughter to help with cooking
Liberally season inside chicken with grillin' shake
mince leaves from 2 sprigs of rosemary. In a separate bowl, add 1/4 cup of softened butter, minced rosemary, minced garlic and 1 TBS Grillin' Shake
Carefully rub rosemary butter under the skin of chicken, taking care to coat the breast area. Stuff lemon quarters, head of garlic, and remaining sprig of rosemary into chicken. Tie legs together, then season exterior of chicken. Place in roasting pan and add carrots and onions to pan.
Roast in oven for 1 hour or until thigh is approaching 170 degrees and breast is approaching 160 degrees (timing may depend on size of chicken.) Glaze chicken with balsamic and return to oven for 5 minutes.
Remove from oven and allow to rest, lightly covered in foil, for 5-10 minutes.
Remove chicken from pan and cut into portions. I usually cut the breasts apart, the backbone out, then separate the thighs/legs from the breasts.