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In a small bowl, mix together the softened butter, garlic, herbs, lemon zest, and Dijon mustard until well combined. Set aside at room temperature.
Place the chicken breast side down on a cutting board.
Using sharp kitchen shears, cut along one side of the backbone from tail to neck.
Repeat on the other side and remove the backbone (save it for stock if desired).
Flip the chicken breast-side up.
Place the heel of your hand on the breastbone and press firmly until you hear a crack to flatten the chicken.
Pat the chicken dry with paper towels.
Rub half of the herb butter on the underside of the bird.
Rub the rest of the herb butter over the top of the bird.
Preheat oven to 450°F.
Place the chicken skin-side up on a rimmed baking sheet or in a cast iron skillet.
Roast for 15 minutes, then drop temperature to 375°F.
Roast at 375°F for 30-40 minutes or until the thickest part of the thigh reaches 165°F (74°C) with a meat thermometer.
Let rest 15 minutes before carving.