Remove the bag of giblets from the chicken and rinse inside and out, pat dry. Stuff the cavity with any remaining vegetables. Make small incisions in the skin on the breast and slide the cold pats of butter between the meat and skin.

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Place the chicken breast side up on the rack of vegetables in the pan. Lightly drizzle and coat with olive oil and sprinkle 1/4 of the soup mix on top, rubbing it into the skin. Add hot water to the remaining soup mix to create a broth. Using a meat injector, inject the breast, thighs and legs with the soup mix. Pour any remaining soup into the pan.

Insert a meat thermometer into the thickest part of the breast. Cover with tented aluminum foil and roast for 1 1/2 hours. Remove aluminum foil and roast for an additional 30 minutes uncovered for a crispy, golden brown skin. Baste with any juices accumulated in the pan.

Check that the thermometer registers at least 175 degrees before removing from the oven. Let the chicken rest for 10 minutes before carving.