Roasted Chicken With Herb Jus

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1 medium onion, sliced 1/4 inch thick

1 large carrot, sliced 1/4 inch thick

One 4 1/2-pound chicken

Salt and freshly ground pepper

2 thyme sprigs, plus 1 teaspoon finely chopped thyme

2 rosemary sprigs, plus 1 teaspoon finely chopped rosemary

2 teaspoons dried lavender buds

2 tablespoons unsalted butter—1 tablespoon softened, 1 tablespoon chilled

1/2 cup chicken stock or low-sodium broth

1/2 cup dry red wine

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