Preheat oven to 425 degrees F. Line a roasting pan with foil for easy clean up.

Remove giblets from the chicken. Rinse chicken under water thoroughly. Pat dry. Tie the legs together with cooking twine and tuck the wings under the bird.

Stuff a few lemon wedges, celery chunks, and onion wedges inside the cavity of the chicken. Season inside of the chicken with salt and pepper. If you have some fresh herbs, stick those inside the chicken too!

Place remaining onion, lemon, celery, carrots, and herbs in the bottom of the roasting pan. Place chicken on top.

Brush chicken with melted butter. Season liberally with salt, pepper, and garlic powder.

Bake for 1 hour, 15 minutes - 1 hour, 30 minutes (depending on the size of the bird). The chicken is done when the juices run clear and it reaches an internal temperature of 165 degrees F.

Cover the chicken loosely with foil and allow it to rest for about 20 minutes before slicing and serving.