Pat your chicken completely dry with paper towels—moisture is the enemy of crispy skin. Rub the outside and inside cavity with sea salt and black pepper. Let it sit uncovered in the fridge for at least 15 minutes while you prep everything else. This drying time is non-negotiable because it lets the salt penetrate deeper into the meat.

Preheat your oven to 425°F. While it heats, melt the butter in a small bowl and stir in your minced garlic, rosemary, thyme, and mint. Let it sit for 2 minutes so the herbs release their oils into the fat. This is where the flavor magic happens—don't skip this step.

Place your chicken breast-side up in a roasting pan. You'll hear it sizzle the moment the skin hits the hot pan—that's exactly what you want. Brush the herb butter all over the chicken, making sure to get under the wings and thighs. Pour the vegetable broth into the bottom of the pan around the chicken, not over it.

Arrange your lemon and orange slices inside the cavity and scatter a few around the pan. These'll perfume the meat from the inside while they roast. The citrus also keeps the bottom from sticking and adds moisture to the broth for making a light sauce later if you want it.

Roast for 50-60 minutes depending on your chicken's exact size. Start checking the temperature at minute 50 by inserting a meat thermometer into the thickest part of the thigh without touching bone. I always go for 165°F because I know carryover cooking will bring it to a perfect 170°F while it rests.

When your kitchen smells like warm herbs and toasted citrus, you're getting close to done. That rich, almost caramelized aroma means the skin is golden and the herbs have completely infused into the fat. If the skin isn't golden enough, crank the heat to 450°F for the last 3-5 minutes, but watch it carefully so it doesn't burn.

Pull the chicken from the oven and let it rest for 10 minutes minimum before carving. Don't skip this—the meat will be noticeably juicier and more tender. The juices redistribute throughout the meat during rest, and that's what separates a good roasted chicken from an absolutely incredible one.