Preparation:

Preheat your oven to 425°F (220°C).

Rinse the whole chicken under cold water and pat it dry with paper towels.

Place the chicken in a roasting pan or on a baking sheet with a rack.

Herb and Citrus Rub:

Zest one lemon and set the zest aside.

In a small bowl, combine the minced garlic, chopped rosemary, thyme, oregano, lemon zest, salt, and black pepper.

Add 2 tablespoons of olive oil to the herb mixture and stir to create a fragrant rub.

Prepping the Chicken:

Carefully lift the skin of the chicken and rub the herb mixture underneath, directly onto the meat. This helps infuse the flavors into the chicken.

Slice the zested lemon into thin rounds and place them under the chicken skin and inside the cavity.

Drizzle the remaining tablespoon of olive oil over the chicken and rub it evenly.

Basting and Roasting:

Pour the chicken broth into the bottom of the roasting pan. This will create a flavorful base for basting and help keep the chicken moist.

Squeeze the juice of the second lemon over the chicken.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C).

Baste the chicken every 20-30 minutes with the pan juices, using a baster or a spoon.

Resting and Serving:

Once the chicken is done, remove it from the oven and let it rest for about 15 minutes before carving.

Carve the chicken into desired portions, serve with your favorite sides, and drizzle with the pan juices.