1. Preheat oven to 400°F and prepare a roasting pan with a rack.

2. In a bowl, mix softened butter with garlic, lemon zest, basil, rosemary, parsley, salt, and pepper.

3. Pat chicken dry and loosen skin over breast and thighs, then spread half the herb butter under the skin and the rest over the exterior.

4. Drizzle olive oil over the chicken and season with additional salt and pepper.

5. Stuff cavity with lemon halves and any extra herbs, then truss legs with kitchen twine.

6. Roast chicken breast-side up for 1 hour 15 minutes, basting with pan juices halfway through.

7. Check for an internal temperature of 165°F at the thickest part of the breast.

8. Remove chicken from oven and tent with foil, then rest 10-15 minutes before carving.

9. Carve and serve with pan drippings spooned over the meat.