Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
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