Preheat oven to 375.
Wash and completely dry the whole chicken.
Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
In a small mixing bowl, combine cream cheese, rosemary, chopped garlic, and ground pepper; mix until creamy and combined.
Using your fingers or a spoon, spread the cream cheese mixture under the skin, around the entire bird, out to the thighs and legs. I find it easier to spoon a large chunk of the cream cheese under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
Place slices of lemon inside the cavity and set aside.
Butter a large baking dish with one tablespoon butter.
Place potatoes, carrots, onoins and garlic in baking dish; toss with salt, pepper and olive oil.
Place prepared chicken on top of veggies.
Sprinkle salt over chicken and drizzle with a little bit of olive oil.
Place in oven and bake for 1 hour.
Remove from oven and carefully flip the entire bird.
Bake for 20 to 30 minutes more, or until lightly browned.
Remove from oven and let stand 15 minutes.
Transfer veggies and chicken to a large serving dish; spoon juices over chicken.