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Preheat oven to 425°F.
Remove chicken giblets and rinse the chicken inside and out. Pat completely dry using paper towels.
Gently slide your fingers between the skin and the breasts of the chicken, loosening it slightly.
Liberally salt and pepper the inside and outside of the chicken, rubbing the salt and pepper around the inside cavity.
Stuff the cavity with aromatics.
In a bowl, combine the softened butter with the minced garlic and herbs, then rub this under the skin over the chicken breasts and around the outside of the bird.
Tie the legs of the chicken together if you have kitchen twine on hand.
Transfer the chicken to a roasting pan or large oven-safe skillet.
Roast in the oven for around 1 to 1 ½ hours (roughly 20 minutes per pound) until the meat is 165 degrees F when tested with a digital meat thermometer.
Remove the chicken from the oven and let it rest for 15 minutes before slicing to serve on a platter.