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1
Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
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2
Season the chicken inside and out with salt and pepper.
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3
Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity.
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4
Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
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5
Tie the ends of the drumsticks together with twine.
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6
Arrange the chicken breast-up on the rack in a roasting pan.
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7
Squeeze the juice of the remaining lemon half over the top of the chicken.
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8
(You can toss the lemon half into the roasting pan or discard it.)
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9
Place the roasting pan in the oven.
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10
After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
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11
Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes.
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12
Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time).
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13
Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes.
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14
To serve, remove the herbs and the lemon half from the cavity and discard.
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15
Reserve the garlic cloves and carve the chicken.
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16
Serve the chicken with the vegetables and reserved garlic cloves.
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17
(The bay leaf may be left for decoration or discarded.)
