Pat the chicken dry inside and out, then season all over with 1 ½ teaspoons salt and pepper. Stuff the chicken with 1 lemon and half an orange. Squeeze the juice from the remaining lemons and orange, and reserve. Add a half bunch of thyme and sage to the inside of the chicken. Using kitchen twine, tie the legs together and tuck the wings behind the breasts for even cooking.

Preheat the ocean to 400 degrees. In the 4.5qt Round Dutch Oven, heat 1 tablespoon butter. Add onions, celery and carrots and ½ teaspoon salt. Sauté until the vegetables begin to soften, 5-6 minutes. Add sparkling wine and reserved citrus juices to deglaze the Dutch Oven. Place the prepared chicken on top of the vegetables and place in the oven.

Cook for 15-20 minutes until the chicken is beginning to brown. Reduce the heat to 350 degrees and continue cooking for about 1 1⁄2 hours, basting every 15-20 minutes with butter. Check the temperature of the chicken with a meat thermometer. The chicken is done when it is at least 165 degrees when tested in between the thigh and lower breast. Allow the chicken to rest for 15-20 minutes before slicing and serving. Serve the chicken with the pan sauce, and garnish with remaining herbs.