In a bowl, combine olive oil, fresh herbs (rosemary, thyme, sage), lemon zest, orange zest, lemon juice, orange juice, minced garlic, salt, and pepper to create a herb and citrus rub.
Rub the herb and citrus mixture all over the chicken, inside and out.
Truss the chicken (tie the legs together) to help it cook evenly.
Place the quartered onion, carrot chunks, and celery chunks in the bottom of a roasting pan to serve as a makeshift roasting rack for the chicken.
Place the seasoned chicken on top of the vegetables.
Add fresh rosemary and thyme sprigs to the roasting pan for added flavor.
Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F. About halfway through, baste the chicken with the pan juices. Let the chicken rest for about 10-15 minutes before carving.