Pat a 4-5 lb whole chicken completely dry with paper towels for crispy skin.

Mix softened butter with minced garlic, fresh thyme, fresh rosemary, salt, and black pepper.

Gently separate skin from breast meat using your fingers. Create pockets for the herb butter.

Spread herb butter under the separated skin, working it evenly over the breast meat.

Stuff cavity with fresh lemon halves, rosemary sprigs, thyme sprigs, and garlic. Tie legs with twine.

Preheat oven to 450°F. Place chicken on a roasting pan. Drizzle with olive oil and season.

Roast for 15 minutes at 450°F, then reduce heat to 375°F. Continue roasting for 1 hour to 1 hour 15 minutes total.

Check doneness with an instant-read thermometer. Thickest part of thigh should reach 165°F.

Let chicken rest for 10-15 minutes before carving. This redistributes juices through the meat.

Pour pan juices over carved chicken. Save bones and skin for making stock.

Leftovers keep 3-4 days refrigerated and freeze beautifully up to 3 months.

For extra flavor, add 1/2 cup chicken broth to the pan and make a quick pan sauce.