Preheat the oven to 400 degrees. Put the vegetables in a large roasting pan.
Remove the giblets from inside the chicken and put the chicken on top of the vegetables.
Pour the broth around the vegetables.
Pour or brush the oil, followed by the spices (if the garlic powder has added salt, reduce or eliminate the table salt from the ingredients), evenly over the chicken.
Bake the chicken for a total of about 1 1/2 hours (70 - 80 minutes for a 3 lb. bird or about 1 hour for chicken pieces), covered with foil or the lid of the roasting pan for the first 45 minutes.
After 45 minutes, uncover and baste the chicken with the pan juices and stir the vegetables, leaving it uncovered once you return it to the oven.
The chicken is done when the juices at the base of the thigh run clear or an instant-read thermometer inserted into the thickest part of the thigh, without the thermometer touching the bone, measures 165 degrees. If time allows, let the chicken rest for 10 - 15 minutes after removing it from the oven before cutting it. Serve it immediately, or carve and refrigerate it for up to 3 days.