Lightly oil the bottom of a dutch oven (or other oven-safe baking dish) and pre-heat the oven to 400F.
Toss the carrots and onions with 2 T olive oil, season with salt and pepper, then add to the bottom of the dutch oven.
Coat the chicken with the remaining olive oil, garlic, herbs, crushed red pepper, salt and pepper.
Lay the pieces of chicken, skin side up, on the bed of carrots and onions.
Top with slices of lemon.
Bake at 400F until chicken is cooked through and crispy (about 45 minutes-1 hour).
Optional: Squeeze extra lemon over chicken before serving.