Rinse the chicken and pat it dry with paper towels. Remove excess fat and the giblets from the chicken cavity.
Cut chicken into pieces and place into pan.
Wash and chop all your vegetables.
Scatter the vegetables, lemon and herbs around the chicken pieces.
Using the side of a chef's knife smash the garlic cloves and scatter in the pan.
Pour chicken broth into pan.
Roast chicken for 40 to 45 min. Pierce a chicken thigh with the tip of a knife to check for doneness. If juices run clear, chicken is cooked. If not, cook chicken longer.