Prepare the chicken first. Make sure your chicken is completely thawed if not using a fresh chicken. Remove the giblets and rinse the chicken carefully under cold water, then pat dry with paper towels. Place the chicken into a large bowl and pour the buttermilk and dressing over the chicken. Rotate the bird in the marinade to make sure it's well coated.

Allow the chicken to marinate for at least 6 hours, or best overnight. Once the chicken is marinaded, remove it from the buttermilk and discard the liquids. Place the chicken onto a tray for stuffing.

Preheat the oven to 350F. In a small bowl, prepare the spice mix. Combine the salt, pepper and spices, then stir to combine. Sprinkle the spice mix over the entire chicken, using your hands to massage the spices into the skin. Season the inside cavity generously with salt.

Stuff the inside cavity generously with sliced onion, garlic and lemon. Add a bundle of fresh thyme. Cut a 3 foot piece of butcher's twine and trussell the chicken. Begin by wrapping the twine around the base of the chicken breast, then bring the twine forward and around the drumsticks, tying the drumsticks together.

Fill the bottom of your roasting pan with the baby potatoes, carrots, and any remaining garlic and onion. Place the chicken over the veggies, and tuck the chicken wing tips underneath the chicken to prevent them from burning. Tent the chicken loosely with foil; or, if using a covered roasting pan, close the pan with the lid.

Bake the chicken in the preheated oven. Chicken needs to bake for 20 minutes per pound, plus 15 minutes at 350F. I baked my 5 pound chicken for 2 hours; adjust your baking time according to the weight of your bird. Halfway through baking, remove your chicken from the oven and brush with the melted butter; add a bit of smoked paprika to the butter for additional flavor. Return to oven and continue baking until the internal temperature of the chicken reaches 160F at the thickest part. Remove the foil for the last 15 to 20 minutes for more golden color.

Allow the chicken to rest for 20 minutes, then use a carving knife and fork to section the chicken. Serve with roasted vegetables.