1. Preheat oven to 425 F and pat the chicken dry with paper towels.

2. Mix softened butter with garlic, herbs, lemon juice, salt, and pepper.

3. Loosen the chicken skin and spread half the butter mixture underneath, then rub the rest over the skin.

4. Stuff the cavity with lemon halves and a few herb sprigs, then truss the legs with kitchen twine.

5. Drizzle olive oil over the chicken and place it breast-side up on a rack in a roasting pan.

6. Roast for 20 minutes at 425 F, then reduce heat to 375 F and roast about 20 minutes per pound, basting every 30 minutes.

7. Transfer the chicken to a cutting board and let rest tented with foil for 15 minutes.

8. Pour pan drippings through a strainer into a bowl and reserve about two tablespoons fat.

9. Melt 2 tablespoons butter in the roasting pan, whisk in flour to form a roux, then slowly whisk in stock and drippings.

10. Simmer for five minutes, add lemon juice and herbs, season to taste, and strain into a gravy boat.

11. Carve the chicken, arrange on a platter, and serve with lemon butter pan gravy.