Preheat oven to 375 and put a large cast iron skillet on medium heat with 2 tbsp olive oil.
In a bowl, toss together all the ingredients for the vegetables. Leave the herb sprigs whole, just toss it all together with 1 tbsp olive oil until everything is coated evenly. Add the vegetables into the preheated pan and drop the heat to medium low.
While the vegetables cook, prep the chicken by tying together the herbs and placing them inside the chicken cavity, along with the lemon or lime. Tie the chicken legs together and fold the wings back over themselves so they don't stick out.
Coat the chicken with a thin layer of olive oil. Sprinkle the entire thing with salt, pepper, garlic powder and allspice powder, and spread it out evenly.
Mix the vegetables around so the pieces on the bottom are no longer on the bottom (so they don't burn during cooking). Place the chicken on top with a meat thermometer in the thickest part of the thigh. When the thermometer reads 120, cover the breast part with a triangle of tin foil. Cook until the thermometer reads 170-175 (the foil slows the cooking of the breast so it will only be 165-ish, but you want the dark meat a higher temp to render its connective tissues and make it more tender).
Once finished, remove the vegetables and chicken from the pan and put the pan on medium heat on the stove. Add the bone broth and lemon or lime juice and simmer, reducing by about 2/3. Add the mustards and maple syrup, whisk together and drizzle over the chicken (once it's been carved and is ready to serve).