Preheat oven to 400°.
Rinse chicken in cold water, removing bag of giblets, continuing to rinse chicken until water runs clear.
Pat chicken until bone dry with paper towels and place in roasting pan.
Season generously with Lawry's seasoned salt.
Peel and chop onions, carrots, and potatoes in large uniform cubes (same size, same cooking time)
Surround bird with vegetables.
Season vegetables with Lawry's seasoned salt.
When oven is preheated, add 1 cup of cold, filtered water to bottom of roasting pan.
Tent with foil and place in oven.
After 30 minutes remove foil, shake pan, and begin to baste, spooning the juices on the bottom of the pan over chicken every 20 minutes or so. Cooking time will depend on size of chicken.
Continue to roast and baste often until chicken is a deep golden brown, crispy, and potatoes and carrots are knife tender. Your onions will be translucent. Feel free to add more water to bottom of pan as you roast if you find that you need more.
When chicken is done, remove from oven, allow to rest for 15 minutes, slice and place on platter surrounded by vegetables and juices.
Take a bite, close your eyes, and enjoy your own version of Shabbat (you don't have to be Jewish!) Ina would be tickled pink that her chicken is part of it.