Preheat the oven to 400°F (200°C). Pat the chicken dry thoroughly with paper towels—this helps achieve a crispier skin. Rub the chicken with olive oil, garlic, thyme, rosemary, salt, and pepper, making sure the bird is evenly coated on all sides. In a small bowl, whisk together the orange zest and juice, honey, soy sauce, and Dijon mustard to create the glaze. Stuff the chicken cavity with the quartered onion. Place the chicken breast-side up in a roasting pan, and pour the chicken broth into the pan around it. Brush the chicken generously with the orange glaze, reserving some for basting. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Halfway through cooking, baste with more glaze to enhance caramelization. When done, remove from oven and rest for 10 minutes before carving to retain juices. If desired, whisk in butter to the remaining pan juices for a richer sauce. Serve the roasted chicken drizzled with pan juices and remaining glaze.