Preheat the oven to 425ºF.
Pat the chicken dry with a paper towel.
Stuff the cavity with the cracked peppercorns, crushed garlic and herbs.
Brush or rub the skin with butter or oil.
Season with fresh ground pepper and paprika.
Pour water into the bottom of the roasting pan.
Arrange carrots and onion around the chicken.
Roast the chicken for 30 minutes.
Baste the chicken and reduce the oven temperature to 400ºF. Return to the oven for another 30 minutes.
Baste the chicken and add additional water to the bottom of the roasting pan if needed. Return to the oven for 20 minutes.
Check the internal temperature by sticking a thermometer into the thickest part of the inner thigh. When it reads 165ºF or 74ºC, it's ready!
Remove the chicken, carrots and onions from the pan and serve!