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Preheat oven to 400°F (200°C).
Melt the butter in a small saucepan over low heat.
Add the garlic cloves and cook for 15-20 minutes, until the garlic is soft and fragrant.
Pat the chicken dry with paper towels and season generously with salt and pepper.
Carefully lift the skin of the chicken and spread the garlic butter underneath, making sure to cover as much of the meat as possible.
Roast the chicken for 60-75 minutes, or until the juices run clear and the internal temperature reaches 165°F (75°C).
Let the chicken rest for 10-15 minutes before carving and serving.