Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the chicken on a cutting board, tucking the wings under the chicken.

Step 3

With a sharp paring knife, cut 24 small slits in the breasts, drumsticks, and thighs of the chicken.

Step 4

Insert the garlic into the slits.

Step 5

Tie the drumsticks together.

Step 6

Place the potatoes and the carrots in a shallow roasting pan.

Step 7

Top the potatoes and the carrots with the thyme, the dill, and the rosemary.

Step 8

Place the chicken breast-side up over the vegetables and herbs.

Step 9

Cut the lemon and orange in half and gently squeeze the juices over the chicken and the vegetables.

Step 10

Place the squeezed fruits in the chicken cavity.

Step 11

Sprinkle the chicken with the salt and the pepper.

Step 12

Pour the broth around the chicken.

Step 13

Roast the chicken and vegetables until an instant-read thermometer inserted into the thickest part of the thigh reads 170 degrees F, about 2 hours-2 hours 30 minutes. If the chicken begins to brown too quickly, cover it with foil.

Step 14

In the last 20 minutes of cooking, sprinkle green onions over the vegetables.

Step 15

Transfer the chicken and the vegetables from the oven and tent them with foil.

Step 16

Let stand for 15 minutes.

Step 17

Discard the herbs, carve, and serve.