Omit all ingredients except chicken. Place chicken on rack in shallow roasting pan as directed in Step 2. Arrange 1 1/2 lb buttercup or acorn squash, seeded, cut into 1/2-inch rings or slices, then cut in half crosswise, and 2 medium onions, cut into 1-inch wedges, around chicken. In small bowl, mix 1/2 cup melted butter, 1/4 cup lemon juice, 2 tablespoons honey, 2 teaspoons dried rosemary, crushed, and 1 clove garlic, finely chopped. Brush half of mixture on chicken and vegetables. Insert thermometer as directed in Step 2. Roast uncovered 1 hour. Brush chicken and vegetables with remaining butter mixture. Cover loosely with foil. Roast 45 to 55 minutes longer. Continue as directed.
Omit olive oil and lemon. Make Garlic Butter but do not chill. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub 1/4 cup of the garlic butter under skin to cover entire chicken breast; gently replace skin. Melt remaining garlic butter; stir in thyme, marjoram, salt and pepper. Continue as directed, brushing melted garlic butter on chicken and vegetables after roasting 45 minutes.
Heat oven to 400°F. Reduce olive oil to 1 teaspoon. Omit remaining ingredients except chicken, ground pepper and lemon. Place chicken on rack in shallow roasting pan as directed in Step 2. In small bowl, mix grated peel and juice of the lemon and the oil. Drizzle half of lemon mixture over chicken. Pat pepper and I tablespoon herbes de Provence on skin of chicken. Place squeezed lemon halves inside chicken cavity. In large bowl, toss 8 small red potatoes (1 1/2 lb), cut into quarters, 2 medium zucchini, cut into 1 1/2-inch pieces, 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained, 1/2 cup chopped pitted kalamata olives and remaining lemon mixture. Arrange vegetables around chicken in pan. Insert thermometer as directed in Step 2. Roast 1 hour 45 minutes to 2 hours. Continue as directed.