In saucepan, cook garlic in oil for 10 minutes or until soft. Remove garlic,
mash. Discard all but 2 tablespoons oil.
In skillet, cook bacon, shallots and 2 teaspoons herbs in 1 tablespoon oil
for 4 minutes.
Let cool, then spread under skin of chicken.
In bowl, mix remaining herbs and oil, brush over chicken. Place chicken
on rack set in roasting pan. Place lemons in cavity. Add 1/2 cup broth to pan.
Place chicken in oven. Reduce temperature to 350 degrees F.
Roast for 1 hour 45 minutes or until thermometer reads 175 degrees F, basting
with broth often. Transfer chicken to platter.
Pour pan drippings into glass measure. Skim and discard fat. Place pan over
heat, add remaining broth and drippings. Cook for 2 minutes, stirring constantly