1. Preheat oven to 400°F. Let the chicken sit at room temperature while prepping vegetables and butter.

2. In a large roasting pan, combine potatoes, turnips, carrots, shallots, and garlic. Drizzle with olive oil and season with salt and pepper. Push vegetables to the edges of the pan to make space for the chicken.

3. In a small bowl, mix parsley, rosemary, thyme, lemon zest, lemon juice, minced garlic, softened butter, salt, and pepper.

4. Sprinkle 1 tablespoon of the herb mix over the vegetables.

5. Carefully loosen the chicken skin and spread half of the herb butter under the skin. Spread the remaining butter over the outside.

6. Stuff the cavity with lemon halves and herb sprigs. Tie the legs and tuck the wings under.

7. Place the chicken in the center of the pan. Pour the chicken broth over the vegetables.

8. Roast uncovered for 1 to 1¼ hours, or until internal temperature reaches 165°F in the thickest part of the thigh.

9. Tent with foil and rest for 10–15 minutes before carving.

10. Serve hot with crusty bread to soak up the buttery juices and roasted garlic cloves.