Preheat the oven to 350 degrees. 

Pat the chicken dry.  Remove anything in the cavity.  Loosen the skin from the breasts and place 8 tablespoons of butter evenly under the skin.  

Place chicken in a roasting pan and add 1 cup of chicken broth to the pan.  Squeeze oranges over the chicken and stuff in the cavity.  Tie the legs with kitchen twine. 

Melt remaining 1/2 cup butter and stir in garlic cloves.  Pour over chicken.  Season with salt and pepper, and place fresh herbs on top. 

Cover the pan with foil and bake in the preheated oven for 20 minutes.  Remove foil and discard, and baste the chicken with juices.  Return to the oven and cook until internal temperature reaches 165 degrees (1 to 2 hours), basting every 15 minutes.