Let the chicken sit at room temperature for 20 minutes.

Preheat oven to 425°F (220°C) and place rack in the lower center position.

In a small bowl, mix butter, Italian seasoning, garlic powder, salt, and pepper.

Arrange sliced onion and chopped carrots in the bottom of a large baking dish or roasting pan.

Remove chicken from packaging and discard giblets. Pat the chicken dry with paper towels.

Place the chicken on top of the vegetables, breast side up. Tuck the wings under the body.

Stuff the cavity with lemon halves and fresh herbs.

Gently loosen the skin from the breasts and spread some of the butter mixture underneath. Rub remaining butter mixture over the entire chicken.

Tie the legs with kitchen twine if desired.

Pour water, broth, or wine into the bottom of the pan.

Roast the chicken uncovered for 65–90 minutes, depending on weight (see notes). Use an instant-read thermometer to confirm the thickest part of thigh and breast reaches 165°F (74°C).

If browning too quickly, loosely tent with foil. Remove foil during the last 10 minutes to crisp skin.

Let the chicken rest uncovered for 15 minutes before carving and serving.