First, preheat oven to 450 degrees Fahrenheit.

Remove chicken giblets from cavity. Pat the chicken dry with paper towels.

In a small bowl, combine melted butter, minced garlic, chopped parsley, sea salt and black pepper.

Use hands to spread this butter mixture all over chicken and carefully under chicken breast skin. Do not break the skin.

Place the half lemon in the cavity of the chicken.

Tie the chicken legs together using kitchen twine.

Place potato cubes and chopped carrots in the bottom of Dutch oven. Lightly drizzle with olive oil.

Then, place chicken on top, breast side up.

Roast uncovered at 450 degrees Fahrenheit for 10 minutes. Then, lower oven heat to 350 degrees Fahrenheit. Cook uncovered for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.

Use meat thermometer to make sure chicken is cooked through. It should be at least 165 degrees Fahrenheit internally. If not done, cook for another 5 to 10 minutes or until cooked through.

Finally, remove from oven. Allow chicken to rest for 10 minutes to lock in juices. Then carve and serve!