2 Hours before cooking mix all herbs, onion and Garlic-chop very finely. Salt, paprika ( Hot or Mild) and pepper the outside of the chicken and rub in. Put the herb mixture, should be kind of pasty, underneath the skin without destroying it and distribute under the skin on the breasts and the legs. Cover and refrigerate for about 2 Hours. Preheat the oven to 180°Celsius or about 375° F. Cube the potatoes and slice the Carrots and put in a dutch oven or baking dish with the chicken. Slice the red onions and stuff inside the chicken. Squeeze the lime underneath the skin. Melt butter, ( I use homemade chicken broth, it is a lot healthier and it tastes better) about ½ to 1 stick, and pour over the chicken and the veggies. Salt and pepper the veggies. Cook for 1 to 1/12 hours, basting often, or until chicken is no longer pink and the juices run clear.