Remove neck and giblets from chicken. Discard these pieces. Place the bird (breast-side up) in the skillet, on top of the onions. Using paper towels, pat the chicken dry. Generously season with salt and pepper to taste.
From the herb bundle, separate approximately 1/3 of the thyme, rosemary, and sage. Remove and discard tough stems from thyme and rosemary. Combine all three herbs and roughly chop.
To a small bowl, add butter, half the minced garlic, and the chopped herbs. Stir to combine. Take this herb butter and divide it into small chunks, then gently tuck it evenly under the chicken skin, covering the breast meat.
Take the remaining minced garlic and massage it inside the cavity of the bird. Then take the remaining poultry herbs and stuff them inside. Using kitchen string, secure the legs together.
Add the chicken broth to the skillet. Then put the skillet in a pre-heated oven. Roast for 90 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° F. While cooking, check every 30 minutes to make sure the skin isn’t browning too much. If it is becoming too brown, cover with aluminum foil after 60 minutes and check for doneness after 15-20 additional minutes.
Remove skillet from oven. Carefully transfer cooked chicken to a platter. With aluminum foil, cover loosely to keep the chicken warm. Let the chicken rest for 15-20 minutes.
While the chicken rests, remove and discard the onion slices. Heat the remaining liquid in the skillet over medium-high heat. With a spatula or wooden spoon, scrape the bottom of the skillet to remove brown bits.
Cook until the liquid reduces to half the volume. When it has reduced, taste and then season with salt and pepper if needed.
To serve, carve chicken. Top each serving of chicken with a spoonful of the pan sauce.