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Preheat your oven to 400°F (200°C).
In a small bowl, mix together the minced garlic, chopped herbs, lemon zest, and softened butter.
Pat the chicken dry with paper towels and season the cavity and outside of the chicken with salt and pepper.
Carefully loosen the skin of the chicken and spread the garlic-herb-butter mixture under the skin, making sure to cover as much of the meat as possible.
Truss the chicken with kitchen string to help it maintain its shape during roasting.
Place the chicken in a roasting pan and roast for 60-75 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Baste the chicken with the pan juices every 15 minutes during roasting.
Once cooked, let the chicken rest for 10-15 minutes before carving and serving.