Whole chicken (3-4 pounds)
Salt and pepper
1/2 cup unsalted butter, softened
4 cloves garlic, minced
Fresh herbs (such as rosemary, thyme, and parsley), chopped
Lemon zest (from 1 lemon)
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. Season the chicken inside and out with salt and pepper.
In a bowl, mix together the softened butter, minced garlic, chopped fresh herbs, and lemon zest until well combined.
Gently loosen the skin of the chicken by carefully sliding your fingers underneath, being careful not to tear the skin.
Spread the garlic-herb butter mixture under the skin, evenly distributing it over the breast and thighs.
Rub the outside of the chicken with a bit of olive oil and sprinkle with additional salt and pepper.
Truss the chicken by tying the legs together with kitchen twine, if desired.
Place the chicken on a roasting rack in a roasting pan, breast side up.
Roast the chicken in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.
Once done, remove the chicken from the oven and tent it loosely with aluminum foil. Allow it to rest for about 10-15 minutes before carving.
Carve the chicken and serve with your favorite side dishes.