Preheat oven to 200 Deg C.
Wash chicken removing any gizzards left in the chicken. Pat dry it with Paper towels.
Separate skin from the flesh carefully with a sharp knife or Kitchen scissors (make sure the skin is intact).
In a bowl, combine all ingredients mentioned under marinade and apply to the chicken thoroughly (underneath the skin, inside the cavity as well as over the skin of chicken).
Tuck pieces of butter underneath the skin at various places.
Rest the chicken in a baking pan for at least 30 minutes or more. (You can tie the legs with twine and tuck the wings underneath the chicken).
Place the baking/roast pan with chicken in the oven. Pour broth around the chicken and roast for 1 hour 15-30 minutes (depending on oven and size of chicken).
Remove pan from oven and let chicken rest for 15 minutes. Place container under a colander and transfer chicken to the colander (to capture any residual fluid).
Serve it anyway you like, in wraps, gyros, naans, roti, or eat it as is. Reserve liquid for soups or stews.