Preheat your oven to 425°F (220°C).
In a small bowl, combine olive oil or melted butter, minced garlic, salt, pepper, and chopped rosemary, thyme, and parsley.
Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
Rub the herb and oil mixture all over the chicken, including under the skin where possible for deeper flavor.
Stuff the cavity with lemon halves, onion quarters, and sprigs of rosemary and thyme.
Tie the legs together with kitchen twine and tuck the wings under the body to prevent burning.
Mix the softened butter with minced garlic, chopped parsley, lemon zest, salt, and pepper.
Carefully loosen the skin on the chicken breasts and thighs and spread the garlic herb butter evenly underneath the skin.
Place the chicken breast-side up on a roasting rack set inside a roasting pan or cast-iron skillet.
Roast the chicken for 60-75 minutes, basting occasionally with the pan juices to keep the skin golden and flavorful.
Use a meat thermometer to check doneness; the thickest part of the thigh should reach 165°F (75°C).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute.
Serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.