Preheat oven to 350
Combine ingredients for herbed butter. Rub half mixture under skin on chicken and the rest on the outside of the chicken. Salt and pepper to taste.
Stuff chicken with half the lemon and orange slices (don't forget to remove the unmentionables first!)
Place chicken on a rack inside a roasting pan. Cover wing tips with tinfoil, tie legs together, and bake for 45 minutes.
Remove chicken from oven and rack from pan. Line bottom of pan with potatoes and carrots. Top with remaining citrus slices and rosemary sprigs and drizzle with olive oil.
Place chicken directly on top of potatoes, carrots, and citrus. Return to oven 45 minutes-1 hour (or until chicken is done and vegetables are tender).
Serve with pan juices spooned over chicken and veggies.