Adjust oven rack to lowest position, remove the middle rack if needed and preheat to 250.
Rinse your chicken and pat him all the way dry. Liberally season both sides with salt and pepper.
Chop the veggies.
Heat oil in a large Dutch oven over medium heat. Add the chicken breast side UP and brown - about 5 minutes. Turn the chicken over by slipping a large spatula under him and grabbing the top of him with your hand. Add the veggies and garlic. Brown the breast side - about 7 minutes. Unlike all the other versions of this recipe, I cook him breast side DOWN because I think it lets the juices from the dark meat add flavor and tenderness to the drier white meat. Plus, it gives the breast skin a great color.
Add the fresh herbs. Remove from heat. Cover with tinfoil then put on the lid.
Put the tinfoiled and lidded pot in the oven and cook 1 1/2 - 2 1/2 hours (depending on the size of the bird.) It's done when the breast is 160 degrees and the thighs are 175 degrees.
Remove the chicken to a carving board, cover with a large sheet of tinfoil and let it rest 20 minutes.
Strain the juices into a fat separator measuring cup. Pour off the fat. You'll have about 3/4 - 1 cup jus. Add 1/4 tsp lemon juice for each 1/4 cup jus.