Start by patting the whole chicken dry with paper towels, ensuring crispy skin. Season the inside cavity with lemon wedges, fresh rosemary, and thyme.

In a small bowl, combine softened unsalted butter with paprika, garlic powder, and onion powder. Mix until well blended.

Gently loosen the skin of the chicken by sliding your fingers underneath it without tearing. Spread half of the herb butter beneath the skin and rub the remaining butter on the outside.

Season the exterior of the chicken with kosher salt and freshly cracked black pepper.

Arrange roughly chopped onions, carrots, and celery in a roasting pan. Toss in minced garlic and remaining herbs.

Drizzle the prepared vegetables with olive oil and pour chicken broth into the roasting pan.

Preheat your oven to 450°F (232°C) and place the chicken on top of the vegetable bed in the roasting pan.

After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for 1-1.5 hours until the internal temperature reaches 165°F (74°C).

Baste the chicken every 30 minutes with the pan juices to keep it moist.

Let the chicken rest for 15-20 minutes before carving.