Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels.
In a small bowl, mix together the softened butter, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, salt, and pepper.
Loosen the skin of the chicken breast by gently sliding your fingers between the skin and the meat. Spread half of the herb butter mixture under the skin, directly onto the breast meat. Rub the remaining herb butter all over the outside of the chicken.
Place the lemon halves and garlic cloves inside the cavity of the chicken.
Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes to keep it moist.
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Carve the chicken and serve with the pan juices. Garnish with fresh herbs, if desired.
