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Preheat the oven to 500°F.
In a small bowl, combine the softened butter with ⅓ cup of the blackberries, and use the back of a small fork to mash them. Then add the lemon zest, thyme, garlic, salt and pepper. Mix until it's relatively smooth.
Remove the insides of the chicken, and pat dry with paper towels.
Spread about 2 tablespoons of the blackberry-thyme butter on the bottom of a small roasting pan.
Place the chicken in the pan, on top of the butter, breast side up. Rub the blackberry-thyme butter mixture under the skin.
Truss the chicken with butcher's twine.
Rub the remaining blackberry-thyme butter mixture on top of the chicken.
Place the pan in the preheated 500°F oven and roast until the surface of the chicken is golden brown, about 20 minutes.
Remove the chicken from the oven and reduce the heat to 350°F.
Flip the chicken over so it's breast side down.
Continue to roast the chicken until internal temperature is 155°F, about an hour.
Baste the chicken every 15 minutes with the butter and juices from the bottom of the pan.
When you remove the chicken from the oven, baste it again, and then use a few pieces of crumbled foil to tilt it so the breast end is down. Wait at least 15 minutes before carving.
Use the remaining 1 cup of the blackberries and the thyme sprigs for garnish.