Step 1

Preheat oven to 450° F with a rack set in the second position up from the bottom.

Step 2

Drain any liquid from inside the chicken and then pat the outside of the chicken dry with paper towels. Stuff the inside with the lemon, shallots, half of the thyme, and sprinkle of salt and pepper.

Step 3

Truss the chicken with kitchen twine, tying the wings and legs tightly against the chicken. Melt 2 tablespoons of butter in a small bowl in the microwave until just melted but not hot. Brush the butter all over the chicken and liberally sprinkle the chicken with salt and pepper.

Step 4

Grease a 7 ¼-quart Dutch oven (see Note below) with 1 tablespoon of butter. Add the carrots, onions, and garlic to the pan, leaving a space in the middle for the chicken. Scatter the thyme around the vegetables and sprinkle with a heavy pinch of salt and pepper.

Step 5

Position the chicken on one of its sides in the center of the pot. Cube 2 tablespoons of butter and drop the cubes over the vegetables and then drizzle with 2 tablespoons of olive oil.

Step 6

Roast uncovered for 35 minutes. Stir the vegetables around a little and if they are sticking to the bottom of the pan, pour in about a ½ cup of chicken broth to help loosen them up.

Step 7

Flip the chicken over onto its other side and roast for another 30 minutes. Stir the vegetables again and add up to another ½ cup of chicken broth if they are sticking. Turn the chicken breast-side up and continue roasting for another 15 to 20 minutes until browned, the juices are clear, and the internal temperature of the thigh meat is around 185° F.

Step 8

Transfer the chicken to a cutting board or large serving platter and loosely tent with foil; rest for 15 minutes before slicing. Cover the pot with foil to keep the vegetables warm while the chicken rests.

Step 9

To serve, scoop the vegetables from the pot and serve as a side dish to the chicken.