Preheat the oven to 425°F (220°C).

Remove giblets and innards from the chicken, then pat it dry well.

Use your fingers to gently separate the skin from the breast meat, then rub the chicken with olive oil or melted butter.

Combine kosher salt, black pepper, Italian seasoning, and garlic powder in a small bowl. Sprinkle the seasoning mix generously over the chicken inside the cavity and under the skin.

Stuff the cavity of the chicken with the halved lemon and fresh herbs.

In a baking dish or on a rack, arrange onion, carrots, and celery at the bottom. Add enough chicken broth or water to prevent the vegetables from burning.

Place the chicken breast side up on top of the vegetables. Tie the drumsticks together with kitchen twine and tuck the wings under the chicken.

Roast the chicken in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (70°C). Baste the chicken with the pan juices one to two times in the last half-hour.

Remove the chicken from the oven, baste again, and let it rest for 10-15 minutes before carving. Tent it with aluminum foil to retain heat.

Carve the chicken and serve it warm alongside the roasted vegetables and drizzled with pan juices.