1. Remove chicken from refrigerator 30-45 minutes before cooking. Pat completely dry with paper towels inside and out.

2. Preheat oven to 425°F (220°C) with rack positioned in the middle.

3. In a small bowl, combine minced garlic, rosemary, thyme, sage, parsley, olive oil, lemon zest, salt, pepper, paprika, and onion powder. Mix thoroughly.

4. Season chicken cavity with salt and pepper. Stuff with lemon halves and a few herb sprigs.

5. Gently separate skin from breast meat using your fingers. Rub half the herb mixture directly on the meat under the skin.

6. Rub remaining herb mixture all over the outside of the chicken, including legs and wings.

7. If desired, tie legs together with kitchen twine for even cooking.

8. Place chicken breast-side up in a roasting pan or cast-iron skillet. Arrange chopped vegetables and garlic head around the chicken. Pour chicken stock into the bottom of the pan.

9. Roast at 425°F for 20 minutes to brown the skin.

10. Reduce oven temperature to 375°F (190°C). Continue roasting for 50-65 minutes, basting every 20 minutes with pan drippings.

11. Check internal temperature in the thickest part of the breast (should reach 165°F) and thigh (175°F). If skin browns too quickly, tent loosely with foil.

12. Remove from oven when breast reaches 160°F (temperature will rise to 165°F during resting).

13. Tent with foil and rest for 15-20 minutes before carving.

14. Squeeze roasted garlic cloves from their skins and mash into pan drippings for instant gravy. Carve chicken and serve with pan sauce.