Preheat the oven to 425°F (220°C).
Season the chicken with 1 tablespoon of salt and let it sit while preparing the garlic butter. This helps draw out moisture for crispier skin.
In a small bowl, combine the softened butter, minced garlic, Creole seasoning, smoked paprika, cayenne pepper, onion powder, chopped rosemary, and lemon zest. Season with salt and pepper to taste and mix well.
Pat the chicken dry thoroughly with paper towels. Rub the garlic herb butter all over the chicken, including underneath the skin and inside the cavity.
Stuff the cavity with lemon, thyme, rosemary, sage, and half of the onion.
In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, remaining salt, black pepper, Bayou City seasoning, and thyme.
Transfer the vegetables to a large roasting pan and pour in the white wine or chicken stock.
Place the chicken breast-side up on a roasting rack over the vegetables, or directly on top of the vegetables if preferred.
Roast for about 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
Baste the chicken with pan drippings every 30 minutes for extra flavor and moisture.
Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
Serve with the roasted vegetables and pan drippings on the side.