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Preheat your oven to 450°F (230°C).
In a medium bowl, combine the minced rosemary, thyme, sage, garlic, and parsley. Add the olive oil, salt, and freshly ground black pepper to taste. Mix everything together until it forms a thick paste.
Gently separate the skin of the chicken from the breast meat using your fingers, being careful not to tear the skin. Slide the thinly sliced pads of butter evenly under the skin of both breasts.
Rub the prepared herb paste all over the outside of the chicken, ensuring it is coated generously on the skin and underneath.
Place the chicken into a large cast-iron skillet, you can put small potatoes underneath it and place the chicken on top as you see in the video. If you like, they will be perfectly cooked when the chicken is done.
Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the breast or thigh. If the top of the chicken starts to brown too quickly, reduce the oven temperature and cover the chicken loosely with foil to prevent over-browning.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.
After resting, carve the chicken and enjoy the flavorful, herb-infused meat!