zippity, you've given us very little useful information, lol! How about sharing your general location in the world and the dimensions of the roasting pan?

roasting pan is oval, maybe 17 to 20 inches long 12 to 15 inches across and no more than six inches deep, like a great big dishpan i live south of houston (zone 9b)

I honestly can't think of any herbs that would do well in such a shallow container. Is your heart set on herbs?

Hens and chicks sempervivum (houseleeks) would be content there, even outdoors all winter. :-)

Or you likely could sow microgreens in it indoors if you have a small light set-up and harvest regularly, replenishing the soil from time to time and/or supplementing it with a liquid organic fertilizer. Young cress (sold in small trays in Europe as cressonette) makes a nice addition to winter salads and is harvested even before the first set of true leaves. Of course, in that case you do not even need to sow the seeds in soil, just a water-retaining substrate since plants do not require fertilizer before the second set of leaves.

Or you could use the pan to start onion seedlings at the time appropriate for your growing zone - or any other type of seedlings for that matter as long as it is holey enough to drain well. Again, using a modest light set-up.

Let us know what you decide to grow!