Preheat your oven to 400°F (200°C) and let the chicken rest at room temperature for about 30 minutes.

In a large roasting pan, combine the halved Yukon Gold potatoes, quartered turnips, chopped carrots, shallots, and unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper, then toss and spread evenly in the pan.

In a mixing bowl, create the herb butter by combining softened unsalted butter with freshly chopped parsley, rosemary, thyme, lemon zest, lemon juice, and minced garlic. Season with salt and pepper. Gently lift the chicken skin and spread half of the herb butter beneath it.

Stuff the cavity of the chicken with lemon pieces and a few sprigs of herbs. Tie the chicken legs together with kitchen twine and tuck the wings underneath.

Position the chicken breast-side up in the roasting pan, surrounded by the vegetables. Pour chicken broth over the vegetables.

Slide the roasting pan into the oven and let it roast for 1 to 1.25 hours until the internal temperature reaches 165°F (75°C).

Once done, remove from the oven and tent loosely with aluminum foil. Let the chicken rest for 10 to 15 minutes.

Carve the chicken and arrange it on a platter with the root vegetables. Serve warm with crusty bread.