Step 1: Preheat your oven to 425°F (220°C). Remove any giblets from the chicken cavity and pat the exterior dry with paper towels.
Step 2: In a small bowl, mix the softened butter with half of the salt, pepper, and one tablespoon of chopped herbs.
Step 3: Loosen the skin over the breast and thighs and rub the herb butter underneath the skin and all over the outside.
Step 4: Stuff the cavity of the chicken with the lemon halves, the garlic head, and the remaining herb sprigs.
Step 5: Tie the legs together with kitchen twine and tuck the wing tips under the body.
Step 6: Place the chicken in a roasting pan, breast-side up, and drizzle with olive oil and the remaining salt and pepper.
Step 7: Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Step 8: Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.