Preheat the oven to 425°F (220°C).
Pat the whole chicken dry with paper towels, ensuring the skin is dry for crispiness.
In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, salt, black pepper, and olive oil to create the herb garlic mixture.
Rub the herb garlic mixture all over the chicken, including under the skin and inside the cavity.
Place the lemon halves and quartered onion inside the chicken cavity.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Place the chicken breast side up on a roasting pan or oven-safe skillet.
Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
Halfway through cooking, baste the chicken with the pan juices to enhance flavor and moisture.
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil.
Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
Carve the chicken and serve with pan juices drizzled on top.