Roasted Chicken with Lemon and Herbs

1 3-1/2 lb chicken
salt and pepper
4 sprigs of fresh tarragon
2 sprigs of fresh rosemary
1 large lemon, cut in 1/4 inch slices
2 T unsalted butter at room temperature
2/3 c (combined) chopped carrots and onions

Set the oven rack on the lower middle level and preheat to 425. Rinse the chicken, inside and out, and dry it with paper towels. Salt and pepper the cavity and stuff it with the herbs and 3-4 slices of lemon; give the slices a squeeze as you put them in. Spread butter or olive oil over the outer skin of the chicken and salt generously. Squeeze the juice of the remaining lemon pieces over the top. Put in a roasting pan, in the oven. After 15 minutes, lower the temperature to 350. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Test for doneness by checking for easy movement in the leg joint and clear color in the juices. Cooking time may range from 1 1/4 to 1 1/2 hours. Remove the chicken from the rack and set it on a board to rest for 15 minutes before carving.