With the rack in the middle position, preheat the oven to 180°C (350°F).
In a bowl, combine the butter, garlic and herbs.
Gently work your fingers under the skin of the chicken’s breast and legs, loosening it without tearing. Spread the herb butter evenly beneath the skin.
Place the chicken on the rack of a roasting pan. Season with salt and pepper. Sprinkle with breadcrumbs. Roast until a meat thermometer inserted into the leg without touching the bone reads 82°C (180°F), about 75 minutes. Remove the chicken from the roasting pan. Keep warm.
In a saucepan, combine the broth and cornstarch.
Spoon the fat from the roasting pan and deglaze with the cider. Pour the cooking juices into the saucepan. Bring to a boil while stirring. Adjust the seasoning.
Carve the chicken. Serve with Carrot and White Bean Purée and drizzle with the cider sauce.