Preheat oven to 475 degrees F. Melt the butter and add 3 minced garlic cloves and the chopped basil. Mix together and set aside.

In a large Dutch oven or oven-safe casserole dish, add the sliced onions to the bottom of the dish. Then add the sliced potatoes. Generously sprinkle kosher salt (about 1 tbsp) and then add the carrots. Drizzle with 2 tbsp olive oil and then 1 tbsp chicken seasoning.

Prepare the chicken by removing the giblets from the cavity and patting it dry with a paper towel. Liberally season the cavity and the outside of the chicken with salt and pepper (about 1 tbsp kosher salt and 1 tsp pepper).

Cut the lemons in half and reserve the juice.

Slather the butter mixture all over the chicken, including under the breast skin.

Stuff the cavity with the quartered onion and scraps, halved garlic and scraps, whole basil sprigs, and half a lemon. You can tie the legs together with kitchen twine if you like.

Pour the reserved lemon juice all over the chicken.

Roast uncovered for 15 minutes at 475 degrees F. Then reduce the oven to 350 degrees F and continue roasting, uncovered, about 20 minutes per pound (or until the internal temperature reaches 165 degrees F) — roughly 1 hour 30 minutes total for a 4.5 lb chicken. Let the chicken rest 10-15 minutes before carving.