Preheat oven to 350 degrees F (180 degrees C). Rinse Whole Chicken (1) and remove giblets. Pat dry with paper towels.
Mix Poultry Seasoning (2 teaspoon), Seasoned Salt (1/2 teaspoon), Dry Mustard (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1 teaspoon) in a bowl and rub onto the chicken, both outside and inside.
Stuff chicken with Fresh Rosemary (2 sprig), Fresh Thyme (4 sprig), Lemon (1).
In a 10-inch cast iron skillet, heat up Olive Oil (2 tablespoon) over medium-high heat, about 2 minutes. Sauté Onion (1) for 2-3 minutes until fragrant.
Stir in White Wine (1/2 cup) and cook until evaporates, about 3-4 minutes. Add Chicken Broth (1 cup) Carrot (6), Lemon (1). Stir well and place the seasoned chicken on top.
Bake for 1.5 hours to 2 hours until chicken is completely cooked through and the temperature near the bones reaches 165 degrees F (75 degrees C). Baste the chicken with broth and juices a couple times during the roasting process.
Once chicken is done, transfer the chicken and the vegetables to a serving plate.
Skim as much fat as possible from the surface of the remaining broth and juices in the skillet with a big spoon and bring it to a boil. Cook until the sauce is thickened, about 10 minutes. Season it with Salt (to taste).
Slice chicken, serve with vegetables and sauce. Enjoy!