Ingredients:

Whole Fresh Chicken (about 1kg)
Fresh herbs (rosemary, thyme, parsley)
Garlic (6 cloves, minced)
Olive oil (2 tablespoons)
Butter (2 tablespoons, softened)
Lemon (1, zest and juice)
Salt and freshly ground black pepper
Vegetables for roasting (carrots, onions, potatoes - optional)

Instructions:

Preheat the Oven: Set your oven to 375°F (190°C).

Prepare the Chicken: Pat the chicken dry with paper towels. This will help achieve a crispy skin.

Make Herb Butter: In a bowl, mix the softened butter with minced garlic, lemon zest, chopped fresh herbs, salt, and pepper.

Season the Chicken: Gently loosen the skin from the breast and drumsticks and spread the herb butter under the skin. Rub the chicken all over with olive oil, and then season generously with salt and pepper.

Stuff the Chicken: Insert lemon halves and a few sprigs of herbs into the chicken cavity.

Roast with Vegetables (Optional): If you're including vegetables, scatter them around the chicken in the roasting pan. Drizzle them with olive oil and season with salt and pepper.

Roasting: Place the chicken in the preheated oven. Roast for about 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh.

Rest and Serve: Let the chicken rest for about 10 minutes before carving. Serve with the roasted vegetables and a drizzle of lemon juice for an extra zest.