Remove the chicken from the refrigerator and allow it to sit on the counter for an hour or so to warm up a bit. Preheat oven to 375°.
Place the chopped vegetables in a 10 or 12" cast iron or stainless steel skillet. Add the herb sprigs to the pan. Chop the herbs for the pan gravy and reserve for later. You can add the stems of those chopped herbs to the skillet also.
Set out some salt and pepper and oil near your board. Unwrap the chicken in the sink, remove the giblets from the cavity and rinse if desired. Pat dry with paper towels. Set the chicken on the board. Pour some oil into your hand and rub it all over the chicken. Season inside and out with salt and pepper. Tie legs together if you like, but it's not necessary. Tuck the wing tips under the body then set the chicken in the pan on top of the vegetables breast side up.
Pour 1 cup of chicken broth into the skillet around the chicken. Squeeze the lemon wedges over the chicken then toss them into the skillet as well.
Roast approximately 10 minutes per pound. Check the temperature with an instant-read thermometer when the chicken is golden. You're looking for a temperature of 165° at the thigh and 160° at the breast. (Be sure to remove the chicken from the oven and close the door while you check the temp!) Roast for an additional 10 minutes at a time until it's at the desired temperature.
Remove to the stovetop and leave a pot holder over the handle (so you don't grab it barehanded by mistake. Ouch!) Place the chicken on a cutting board to rest.