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Allow the chicken to sit out of the fridge for 30 minutes
Pat chicken dry and use a spoon of loosen the skin around the breasts
Cut celery and carrots into sticks, use this as a "roastign rack" in the bottom of the dutch oven
Preheat oven to 400F
Melt butter, add 5 cloves of garlic, half of the fresh herbs, salt, pepper, and the juice of 1 small lemon. Drizzle this butter/herb sludge under and over the skin of the entire chicken until saturdated
Rub salt and pepper inside the chciken and stuff with onion, lemons (squeezed and not), oranges, and fresh herbs.
Truss the legs, put chicken in dutch oven, surround with garlic bulbs
Put in the 400F oven for 10 minutes and then lower heat to 350F, allow to roast for 1.5 hours, basting the butter and juices every 30 minutes
Once internal temp reaches 165, remove from oven, baste 1 more time and allow chicken to sit for 15 minutes
Carve and serve
you can use drippings to make golden rice, gravy, whatever seems right