Roast Chicken and Vegetables

Preheat oven to 400 degrees.
Combine onion, celery, carrot, garlic and fresh herbs in mixing bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Toss with 2 tablespoons olive oil until all vegetables are well-coated.
Set aside.
Remove neck and giblets from chicken and discard.
Rinse chicken inside and out, and pat dry with paper towels.
Rub chicken lightly with the remaining 2 tablespoons of olive oil, then rub inside and out with salt, pepper, and dry rub mixture.
Set aside.
Remove wire rack from roasting pan and place upright on a solid surface.
Fill the inside circle of the roasting pan with 1/2 cup wine or beer.
Slide chicken onto wire rack, and place chicken into roasting pan so wife rack rests inside the center circle.
Carefully spoon the seasoned vegetables around the chicken outside the center circle and pour the chicken broth over vegetables.
Carefully transfer into the oven or onto the grill.
Cook the chicken until the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Approximately 45-50 minutes.
Remove and let rest for 10 minutes before carving.
For dry rube recipe, combine: 1 t ground black pepper; 1 t celery salt; 1 t dry mustard; 1 t cayenne; 1 t garlic powder; 1 t onion powder; 1 t brown sugar; 1 t sugar; 1 t paprika.