1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken inside and out under cold water, then pat dry with paper towels. This step is crucial for achieving that crispy, golden skin.
3. Place the chicken in a roasting pan. Squeeze the juice from half of the lemon pieces over the chicken, then stuff the cavity with the remaining lemon quarters, onion, and some of the rosemary and thyme.
4. In a small bowl, mix together the olive oil, garlic, remaining herbs, salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin wherever possible.
5. Pour the chicken broth into the bottom of the roasting pan. This will keep the chicken moist and add depth to the drippings.
6. Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature of the chicken reaches 165°F (75°C). Baste the chicken with the pan juices every 30 minutes for maximum flavor.
7. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute, resulting in a more flavorful and juicy chicken.

Remember, the key to a perfect roast is patience. The smell alone will make your kitchen feel like the heart of the home, much like my grandmother’s did.