1/2 teaspoon minced rosemary plus 3 rosemary sprigs
1/2 teaspoon minced thyme plus 3 thyme sprigs
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 large onion, cut into 8 wedges
2 large shallots, cut into 4 wedges each
2 lemon, 1 cut crosswise into 8 rounds and 1 halved
3 large carrots, peeled and cut diagonally in thirds
1/2 cup chicken stock or low-sodium broth
Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper. Take care not to tear the skin (like we did).
Fill the cavity of the chicken with 1 shallot, 2 garlic cloves, 1 rosemary sprig, 1 thyme sprig and the lemon halves. Truss/Tie the chicken to hold everything in and promote even roasting.
Set the chicken on a rack in a roasting pan. Scatter the onion, lemon slices, 5 garlic cloves, carrots and herb sprigs and add 1/2 cup of water.
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Rotate the pan and roast for 20 minutes longer, until the skin is lightly browned. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board to rest.
Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices.
Carve the chicken, top with the vegetables and sauce and serve.