Preheat oven to 425°F. Arrange onion slices in bottom of large, heavy-duty 12-inch oven-safe skillet with high sides.

Remove and discard neck and giblets from chicken. Place bird breast-side up on top of onion slices. Pat chicken completely dry with paper towels. Season outside generously with salt and pepper.

Separate about ⅓ of the fresh herbs from bundle. Remove tough stems from thyme and rosemary, keeping just the leaves. Roughly chop herb leaves with sage.

In small bowl, combine softened butter, half the minced garlic, and chopped herbs. Stir well. Divide herb butter into small chunks.

Gently loosen skin over chicken breast with your fingers. Tuck herb butter chunks evenly under the skin, spreading to cover breast meat.

Rub remaining minced garlic inside chicken cavity. Stuff cavity with remaining fresh herb sprigs.

Tie legs together with kitchen string. Add chicken broth to skillet.

Roast in preheated oven for 1 hour 30 minutes, or until meat thermometer inserted into thickest part of thigh reads 165°F. Check every 30 minutes – if skin browns too quickly, tent with aluminum foil after 1 hour and check doneness after 15-20 more minutes.

Remove from oven and carefully transfer chicken to serving platter. Tent loosely with foil and let rest 15-20 minutes.

While chicken rests, make pan sauce: Discard onion slices from skillet. Heat remaining liquid over medium-high heat. Scrape bottom with spatula to remove browned bits. Cook until liquid reduces by half. Season with salt and pepper.

Carve chicken and serve with warm pan sauce spooned over top.