Preheat oven to 400 degrees.

Remove your chicken from the packaging and wash thoroughly with cold water. 

Optional: brine chicken at this point for a day ahead of time for the best flavor.

Remove the giblets from your chicken. Trim and excess fat and pat the chicken dry with paper towels. 

Place one quartered onion, half the garlic, and the lemon slices in the cavity of the chicken. 

Take softened butter and combine with the Italian Herb Seasoning, then rub the mixture liberally under the skin of the chicken on the breasts.

Liberally season the outside of the chicken with salt and pepper. Truss chicken with bakers twine (tie legs together), if desired.

In a roasting pan, add the remaining garlic and onions and the chopped carrots, seasoning with salt and pepper.

Place the seasoned chicken on top of the vegetables in the roasting pan and place in a 400oF oven.

Roast for and hour and a half, or until the chicken reaches an internal temperature of 165oF and the skin is crispy and golden brown. Baste frequently as it cooks (optional, for more flavor and golden skin) if desired.