1. Preheat oven to 375°F (190°C).

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

3. Pat chicken dry and loosen skin over the breasts. Spread half the herb butter under the skin and the rest over the outside.

4. Combine stuffing mix, onion, celery, and broth; spoon loosely into the chicken cavity and add lemon halves and herb sprigs inside.

5. Truss the chicken legs with twine and tuck the wings under.

6. Place chicken breast-side up on a rack in a roasting pan. Drizzle with olive oil and season with salt and pepper.

7. Roast for 1 hour 30 minutes, basting every 30 minutes with pan drippings and butter. Tent with foil if skin browns too quickly.

8. Remove chicken and let rest, covered, for 15–20 minutes before carving. Serve with stuffing and pan juices.