Preheat oven to 400 F

Place large onion, ½ of the small onion, carrots, celery and potatoes in the bottom of a roasting pan

Remove neck and giblets from inside the chicken and discard. Rinse chicken well inside and out and pat dry.

Mix butter and 2 tablespoon Herbs de Provence together.

Gently pull the skin away from the meat (do NOT remove it) and use your fingers to put the butter mixture in between the skin and meat. Use your hands to massage the chicken and spread the butter as evenly as possible along the top of the bird. Season the top of the bird with salt, pepper and 1 tablespoon Herbs de Provence

Season the inside of the chicken with salt and pepper. Insert 2 sprigs of rosemary. Squeeze 1 of the lemon halves inside the chicken. Place the other half of the small onion inside the chicken, followed by the other half of lemon.

Tuck wings underneath the chicken and place bird on top of the vegetables

Cook uncovered at 400 F for 30 minutes

Reduce heat to 350 and cook for another 1 to 1 ½ hours or until the juices run clear and a meat thermometer registers 180 F

Remove from oven, cover with foil and allow to sit for 20 minutes.

Carve and serve!