Prep the chicken & oven: Position an oven rack in the lower third of your oven and preheat to 425°F (220°C). Remove chicken giblets and pat the chicken completely dry inside and out with paper towels. Let rest at room temperature for 25 minutes (a completely dry, room-temp skin is the secret to crackly, golden-brown skin).

Make garlic herb compound butter: In a medium bowl, combine the softened butter, minced garlic, finely chopped fresh rosemary, thyme, sage, parsley, lemon zest, fine sea salt, and cracked black pepper. Mix thoroughly with a fork until vibrant green and fragrant.

Prepare the roasting bed: In a large heavy stainless steel or enamel roasting pan, toss the halved baby Yukon gold potatoes, chopped carrots, and onion wedges with 2 tablespoons of olive oil, salt, and pepper. Spread evenly to create a flavorful vegetable bed for the chicken to roast on.

Butter under and over the skin: Carefully use your fingers to separate the skin from the chicken breasts and thighs, being careful not to tear it. Spoon about two-thirds of the garlic herb butter directly underneath the skin, massaging it evenly across the meat. Rub the remaining herb butter all over the outside of the chicken skin.

Stuff the cavity & truss: Season the chicken cavity generously with salt and pepper. Stuff with the lemon halves, garlic head halves, onion quarters, and fresh herb sprigs. Tie the chicken legs snugly together with kitchen twine and tuck the wing tips underneath the body to ensure even roasting.

Roast to mahogany perfection: Place the chicken breast-side up directly atop the vegetable bed. Pour 1 cup of chicken bone broth into the bottom of the roasting pan around the vegetables. Roast at 425°F (220°C) for 20 minutes to blister and crisp the skin, then reduce heat to 375°F (190°C) and continue roasting for 50 to 60 minutes (basting twice with pan juices) until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Rest and carve: Transfer the roasted chicken to a warm carving board and tent loosely with foil for 15 to 20 minutes to allow the natural juices to redistribute throughout the meat. Carve into succulent breast slices, drumsticks, and thighs.

Whisk pan herb gravy: Place the roasting pan on the stovetop over medium heat. Whisk the flour into the remaining bubbling pan drippings and caramelized fond for 1 minute. Slowly whisk in the remaining 1/2 cup of chicken bone broth and simmer for 3 minutes until thick, glossy, and luxurious. Serve alongside the carved chicken and roasted vegetables!