Chop onion and slice carrots and set aside.

Thaw and remove neck and organ meat from whole chicken.

Preheat oven to 425ºF.

Prepare basting herb butter by melting butter and adding desired fresh herbs with salt and pepper to taste.

With a sharp knife, seperate breast skin from meat but do not remove from the bird.

Place chicken in dutch oven.

Coat the inside of the breast skin and the whole bird in herb butter. Pour remaining butter into the bottom of the dutch oven.

Using a sharp knife create 3-5 slits in the breast meat and stuff with garlic cloves and any remaining fresh herbs.

Surround chicken with chopped onion and carrots, sprinkle with fresh squeezed lemon juice and place lemon inside cavity.

Roast for 90 minutes at 425ºF, removing the lid for the last 10 minutes to brown the skin.