Preheat the oven to 425 degrees. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick.
At 45 minutes Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning. At 60 minutes Baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165 degrees.Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string.
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