I can't remember where this recipe came from, but it's so easy! The chicken is so moist and the flavors of the lemon and herbs are subtle. It's a no-fail meal, perfect for company or everyday. I like to puree the pan juices after removing the lemons to serve alongside.I always make two at a time, so we have leftovers for lunches. Perfect for a caesar salad the next day.
Preheat oven to 350F. Spray shallow roasting pan with a light coating of cooking spray. Place chicken in center of pan.Tuck onion and lemon pieces around the base of the chicken. Tuck rosemary and thyme sprigs between the body and legs.Pour the broth or water into the bottom of the pan. Season lightly with salt and pepper.
Roast, without covering, 1 1/2 hours at 350F until chicken is just golden and tests at least 165 degrees with instant read thermometer. Allow to stand about 15 mins before slicing.