Position rack in the center of the oven and preheat to 400°F.
In a large bowl, mix together softened butter, 2 minced garlic cloves, chopped rosemary, sage, parsley, kosher salt and pepper.
Pat the chicken dry, remove giblets (if there are any), and sprinkle the cavity with salt and pepper. Gently rub the inside the skin of the chicken breast with half of the butter herb mixture. Then rub the outside of the entire chicken with the remaining half of the butter herb mixture.
Stuff the cavity with the quartered orange, lemon, onion, and 1-3 whole cloves of peeled garlic. Tie the chicken legs together with kitchen string. Sprinkle the chicken with salt and pepper.
Pour ½ cup of the chicken broth into the bottom of a large roasting pan; set aside the rest of the chicken broth for later. Place a rack in the pan, then place the chicken, breast side up, on top of the rack.
Roast at 400°F for one hour. Baste with chicken broth if necessary. During this time, whisk together the orange juice, lemon juice, olive oil, salt and pepper in a large bowl. Set aside half of this citrus juice oil blend in a separate bowl.
At one hour, turn the heat down to 375°F, and baste the chicken using some of the citrus juice/oil blend. Continue basting as needed and roast for about 35-45 more minutes, or until the chicken is fully cooked, when a meat thermometer registers 165°F.
Remove from the oven, cover and tent with aluminum foil, and allow to rest at room temperature for 10 minutes before slicing.
Make the pan sauce
set the roasting pan over two burners and add the remaining half of the citrus oil blend you had set aside. If you want thicker sauce, whisk in flour or cornstarch. Strain into a separate bowl or gravy boat and serve alongside the chicken.
Notes
For added citrus flavor, I use orange fused olive oil or lemon fused olive oil. But you can also use regular extra virgin olive oil if you can't find citrus fused olive oil.TO MAKE THIS RECIPE IN AN AIR FRYER:Prep and season the chicken following the instructions. Coat the inside of your air fryer basket with olive oil spray and place chicken in breast side down. Air fry at 400°F for 30 minutes. Open the basket and turn the chicken over, basting with citrus olive oil blend, then air fry at 380°F for another 25 minutes or until a meat thermometer inserted into the chicken thigh reads 165°F.