Preheat your oven to 200°C (400°F). Remove the chicken from the fridge and let it rest for ten minutes. Pat the chicken dry using kitchen paper. Dry skin helps the chicken become golden and crispy while roasting.

Place the chicken in a roasting pan. Rub olive oil and butter all over the skin. Sprinkle salt and black pepper evenly. Add crushed garlic and gently rub it across the chicken surface.

Take the lemon halves, rosemary, thyme and onion pieces. Place them inside the chicken cavity. These aromatics slowly release flavor while the chicken cooks in the oven.

Spread chopped carrots and extra onion pieces around the chicken in the roasting pan. These vegetables cook in the chicken juices and become sweet and flavorful during roasting.

Place the roasting pan in the preheated oven. Roast the chicken for about one hour and fifteen minutes. Halfway through cooking, spoon some juices over the chicken to keep the meat moist.

Use a meat thermometer if possible. The thickest part of the chicken should reach about 75°C. If you do not have a thermometer, pierce the thigh and check that the juices run clear.

Remove the chicken from the oven and cover it loosely with foil. Let it rest for ten minutes. Resting allows the juices to settle inside the meat.

Carve the chicken into pieces and serve with the roasted vegetables. Pour some of the pan juices over the meat for extra flavor.