Preheat oven to 425 degrees F. Remove chicken giblets and rinse the chicken inside and out. Pat completely dry using paper towels. Gently slide your fingers between the skin and the breasts of the chicken, loosening it slightly.

Liberally salt and pepper the inside and outside of the chicken, rubbing the salt and pepper around the inside cavity. Stuff the cavity with aromatics. There are many options that work well, but my favorites are a few pieces of quartered onion, a lemon sliced in half, bunches of fresh herbs like thyme or rosemary, a handful of whole garlic cloves, and/or some celery sticks chopped small enough to fit.

In a bowl, combine the softened butter with the minced garlic and herbs, then rub this under the skin over the chicken breasts and around the outside of the bird. Tie the legs of the chicken together if you have kitchen twine on hand. If you don't have kitchen twine, don't worry about it! The chicken will still turn out delicious!

Transfer the chicken to a roasting pan or large oven-safe skillet. You can even throw in some extra sprigs of rosemary, halved lemons, and whole heads of garlic with the tops sliced off around the chicken for even more aromatics.

Roast in the oven for around 1 to 1 ½ hours (roughly 20 minutes per pound) until the meat is 165 degrees F when tested with a digital meat thermometer. The juices should run clear when you slice into the chicken.

Remove the chicken from the oven and let it rest for 15 minutes before slicing to serve on a platter. Serve the chicken with the pan juices drizzled over the top.