Preheat the Blackstone griddle, setting one zone to medium-high heat for the wings and lemon, and another zone to medium heat for the vegetables. Pat the chicken wings dry, then season them evenly with salt, black pepper, garlic powder, and Chicken and Herb seasoning. Set them aside while you prepare the vegetables.
On the medium heat zone, melt 1 tablespoon of butter and add the potatoes, carrots, and onions. Season with garlic powder, salt, pepper, and a sprinkle of Chicken and Herb seasoning. Pour in a splash of chicken broth to help steam, then cook the vegetables, flipping occasionally, until golden brown and fork-tender, about 15–20 minutes.
While the vegetables cook, drizzle oil on the medium-high heat zone and add the wings in a single layer. Sear them for 3–4 minutes per side until golden brown, then sprinkle the chopped rosemary and thyme directly over the wings so the herbs toast and release their aroma. Add 2 tablespoons butter and ¼ cup chicken broth near the wings, and use a spatula to baste them in the buttery herb mixture. Cover with a dome and cook for 5–6 minutes, until the internal temperature reaches 175°F.
While the wings are covered, place the halved lemons cut-side down on a clean hot zone and cook until deep golden and caramelized, about 2–3 minutes. When the wings are uncovered, squeeze the charred lemons over them to deglaze and coat with bright citrus flavor, then toss the wings in the lemony butter and sprinkle with more rosemary and thyme.
To serve, plate the wings over the roasted potatoes, carrots, and onions, garnish with freshly chopped Italian parsley, and offer extra lemon wedges if desired.
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