Cut lemons in half and place one half into the cavity of the chicken. Slice the remaining into ¼” rounds and make a platform for the chicken. Rest sprigs of herbs on the slices and place the chicken on the bed of lemons and herbs.
Put chopped shallot and three or four cloves of garlic into the cavity along with the lemon half. Insert the rest of the garlic cloves under the chicken skin, both top and bottom.
Douse the chicken with wine and chicken broth, then salt and pepper liberally. If the neck and gizzards came with the bird, place them around the chicken. Be sure to salt and pepper them, too.
Place the roasting pan in the center of the oven and cook until the juices run clear and the leg twists easily at the joint, about 1 to 1 ½ hours depending on the size of the bird. You can baste the chicken during the cooking and add more broth if necessary.