Preheat oven to 425 degrees F.

Prepare the vegetable bed: Place the cut up vegetables for the vegetable bed (potatoes, carrots, parsnips, onions, lemon) in the bottom of a large 7-8 quart Dutch oven pot, preferably an oval-shaped one. Toss with a few drizzles of olive oil, plus salt and pepper to taste. Set aside.

Make the herbed butter: In a bowl, combine the herbed butter ingredients: softened butter, minced garlic, minced rosemary, thyme leaves, lemon zest, Kosher salt (2 teaspoons) and pepper (½ teaspoon). Set aside.

Pat the chicken dry with paper towel thoroughly, including inside the cavity. Rub half of the prepared herbed butter under the skin (carefully separate the skin from the flesh to create 'pockets' for the butter, mainly around the breast and legs). Then, rub the remaining half butter on the outside, all over the top, legs, and wings.

Stuff the cavity of the chicken with 1 quartered and peeled onion, 1 quartered lemon, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Tie the chicken legs with kitchen twine.

Place the prepared chicken in a roasting pan, breast side up. Tuck in wings under the chicken, or clip the wing tips to prevent them from burning. Place the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.

Cover with the lid securely, and roast for 1 hour and 15 minutes COVERED. Then, UNCOVER and roast for another 30 minutes to allow the skin to crisp up and turn more golden brown.

Let it rest in the Dutch oven for 15 minutes before serving, along with the vegetables.