1 Whole Roasting Chicken (rinsed and dried)
2 teaspoons Kosher salt (divided)
1 teaspoon Fresh ground pepper (divided)
2 Sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh sage
1 Head garlic (halved across cloves
1 Lemon
2 Small onions
1 pound Carrots
4 tablespoons Butter (melted)
2 tablespoons Olive oil

Preheat oven to 425°. Season the inside of the chicken with half of the salt and pepper. Stuff chicken with the rosemary, thyme, sage, garlic, lemon, and 1 onion (quartered). Place 1 onion (chopped) and the carrots (peeled and cut into 2-inch pieces) into a roasting pan. Place chicken directly on top of the onions and carrots. Mix together the butter and oil, and spread evenly over the chicken. Season with remaining salt and pepper. Roast chicken at 425° until the internal temperature reaches 425° (about 1 1/2 hours). If chicken browns to quickly, loosely cover with aluminum foil for remainder of cooking time. Allow chicken to rest for 10 to 15 minutes before serving.