Roasted Chicken, Potatoes, and Carrots

1-2 Fryer Chickens ( realize in this picture I used chicken leg quarters, same steps apply)
3-5 lb potatoes, cut into cubes (I use Golden Yukon but can use Russet, Red, or other)
1-2 lbs carrots
1-2 sticks butter (softened)
1-2 packages dried onion soup mix/dry ranch mix/garlic dressing mix
salt and pepper to taste
garlic and onion powder to taste

Clean chicken, removing innards and rinsing clean.  Season with salt and pepper.  Place potatoes and carrots in bottom of roasting pan.  Sprinkle with half soup/ranch mix.  Top with chicken.  Mix softened butter and either additional soup mix/ranch mix/or garlic dressing mix.  Spread over chicken and under skin.  Roast 2-3 hours at 350 degrees.  (If you choose smaller portion on one ingredient choose smaller portion on other)