Truss the bird as if you were going to roast it. Blend the butter and garlic together with a pinch salt, and pepper. Place the garlic butter inside the chicken. Blanch the bacon strips in boiling water. Melt 2 tablespoons butter in an ovenproof casserole and sear the chicken all over without browning it, 20 minutes or more. In a frying pan, brown the bacon until crisp. Remove with a slotted spoon and add to the chicken with a bouquet garni of parsley, thyme and bay leaf. Cover. Preheat the oven to 400F. In the same frying pan brown the onions, carrots and potatoes in 3 tablespoons oil, stirring often. Drain them and add to the chicken. Add 3/4 cup water, salt and pepper. Place the casserole in the oven and cook for about 20 minutes per pound. Turn the chicken twice and stir the vegetables. To serve, carve the chicken and present it surrounded with vegetables and the sauce in a sauceboat.
