Herbed Roast Chicken

Steps

1. Prepare the herbed butter sauce: In a bowl, mix 1 tbsp each of chopped fresh Rosemary and fresh Sage with 3 tbsp melted butter, 1 tbsp olive oil, 1 1/4 tsp salt, and 1/2 tsp black pepper. Mix well and set aside.
2. Prep the roasting pan: Thinly slice one large yellow onion and add it to a roasting pan. Cut three to four large carrots into smaller pieces (leaving them relatively thick) and add them to the same pan.
3. Prepare the chicken: Remove the whole chicken from its packaging, pat it dry with paper towels, and let it sit at room temperature for a little while.
4. Season the chicken cavity: Separate the skin from the breast. Push some of the herbed butter sauce underneath the breast skin to lock in flavor. Repeat this process by opening up the thigh skin and pushing more sauce underneath.
5. Apply remaining seasoning: Rub the rest of the herbed butter sauce all over the outside of the chicken.
6. Stuff the cavity: Place halved garlic cloves, half a lemon, and bunched herbs into the chicken's cavity.
7. Position in pan: Arrange the chicken in the roasting pan among the sliced onions and carrots. Tuck the wings up and over to prevent burning.
8. Tie the legs: Use cooking twine to tie the chicken's legs together in a figure-eight shape.
9. Roast: Preheat oven to 425°F (or similar temperature). Roast uncovered with all vegetables for about 1 hour and 15 minutes, or until the internal temperature of the thickest parts reaches 165°F. For a larger chicken (closer to 6 lb), add another 15-20 minutes.
10. Rest: Once cooked, loosely cover the chicken with foil and let it rest for 15 to 20 minutes to distribute juices.
11. Carve: Remove the twine from the chicken. Cut off the thighs and drumsticks by slicing down into the joint between the meat and bone. Then, cut along the center of the breastbone to slice through the breast meat.