Lemon Herb Roast Chicken

Take the chicken out of the fridge 30 minutes before cooking so it starts to lose its chill; pat it completely dry inside and out with paper towels, which is the key to crisp skin.
Preheat your oven to 425F and set a rack in the lower third so there is room for the chicken.
Season the inside cavity generously with salt and pepper, then stuff it with the lemon halves, garlic head, rosemary, and thyme.
Rub the softened butter all over the outside skin, then drizzle with olive oil and rub in the remaining 1 tbsp salt and 1 tsp pepper so the whole bird is evenly coated.
Tuck the wing tips under the body and tie the legs together with kitchen twine so the chicken cooks evenly and looks neat.
If using, scatter the chopped carrots and potatoes in a large roasting pan or heavy skillet and place the chicken breast-side up on top.
Roast for 50 minutes undisturbed, then check the color; the skin should be turning deep golden brown.
Continue roasting another 15 to 25 minutes until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165F and juices run clear, not pink.
If the skin browns too fast before the thigh hits temperature, loosely tent the breast with foil and continue roasting.
Remove the chicken to a cutting board and let it rest, loosely tented with foil, for 10 to 15 minutes; this lets the juices redistribute so the meat stays moist when carved.
While resting, pour the pan drippings into a small saucepan, skim off excess fat, and warm gently to serve as a simple jus.
Carve the chicken into legs, thighs, wings, and breast slices, then serve drizzled with the warm pan juices.