Preheat your oven to 425°F (220°C).

In a small bowl, combine the minced garlic, lemon zest, lemon juice, rosemary, thyme, parsley, olive oil, salt, and pepper to create a flavorful marinade.

Pat the chicken dry with paper towels and place it in a roasting pan.

Using your fingers, gently separate the skin from the chicken breast and thighs, being careful not to tear it. Rub the marinade mixture under the skin and all over the chicken, ensuring even coverage.

Pour the chicken broth into the bottom of the roasting pan. This will help keep the chicken moist during roasting.

Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body to prevent burning.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.

Baste the chicken with the pan juices halfway through cooking to enhance flavor and moisture.

Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute for a juicier result.