4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper
1 (5-pound) roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed
For the herb butter:
In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.
Preheat oven to 475 degrees F.
Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the pan
Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
Cut the twine from the drumsticks and carve.