1

Heat oven to 425° F. Rinse the chicken inside and out and pat it dry with paper towels. Season the inside with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2

Place the lemons and herbs inside the cavity. Rub the outside of the bird with the butter and season with 1/2 teaspoon of the salt and the remaining pepper. Place the onions, carrots, potatoes, and garlic in a roasting pan.

3

Season with the remaining salt. Place the chicken on top of the vegetables and roast until the thigh registers 180° F on a meat thermometer, about 1 1/2 hours. Let the chicken rest on a cutting board for 15 minutes before carving. Meanwhile, using a slotted spoon, transfer the onions, carrots, and potatoes to a platter.

4

Using a large spoon, skim any fat from the surface of the pan juices and discard.

5

Place the roasting pan over medium heat and simmer the pan juices until slightly reduced, about 3 minutes. Transfer the chicken to the platter and serve the pan juices on the side.