Dutch Oven Roasted Chicken

Remove chicken from wrapping and remove any giblets if any. Pat dry with paper towels. Set aside.
In a bowl mix together the olive oil, 3 cloves minced garlic, 2 sprigs minced fresh rosemary, 2 sprigs minced fresh thyme, paprika, onion powder, and juice of 1 lemon. Set aside.
In your dutch oven place your carrots, onion, and potatoes. Sprinkle 1 teaspoon salt and 1 teaspoon black pepper. Mix to combine and spread into an even layer. Place your chicken on top.
Stuff your chicken with a quartered lemon, 5 whole garlic cloves, 6 fresh thyme sprigs, and 6 fresh rosemary sprigs. Tie the legs together with kitchen twine and tuck the wings beneath the chicken. Brush the entire chicken with your olive oil mixture, getting every crevice. It’s okay if it gets onto the vegetables. Sprinkle the chicken generously with kosher salt and freshly ground black pepper.
Preheat the oven to 425 degrees. Allow your chicken to sit at room temperature while it preheats. Roast covered for 70 minutes. Stir the vegetables underneath and baste the chicken with juices in between. Uncover and roast another 45 minutes or until the surface is brown, the juices run clear, and the internal temperature is at least 165 degrees.
Allow the chicken to rest for 30 minutes before serving.