Allow the chicken to rest at room temperature for 30 minutes before you begin. Preheat the oven to 475°F. Remove any of the giblets and excess fat from the chicken cavity.
Dry chicken thoroughly with paper towels until no moisture is visible. (Pro tip for crispy skin!) You'll want to blot the chicken dry on both sides and inside the cavity as well.
Sprinkle the bird generously with kosher salt, being sure to get both sides of the bird and inside the cavity as well, followed by the freshly ground pepper. Spread the softened butter over the entire surface of the chicken. If any salt and pepper was removed add more.
Chop the fresh herbs and drizzle with 1 Tbsp. olive oil. Rub the herbs all over the bird. Microwave a lemon for ~40 seconds - 1 minute and prick a hole in the warm lemon with the tip of a sharp knife. Stuff the lemon and any extra sprigs of thyme inside the cavity of the chicken.
Next, truss the chicken. Be sure to watch the video if you are a visual learner like me! It's quite simple and not as hard as it may seem. Using ~3 feet of butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts or secure under the twine.
Chop up all of the vegetables you want to roast with your chicken and place them at the bottom of the roasting pan. Drizzle with olive oil, season with salt and pepper and pour chicken broth over the vegetables.
Position the roasting rack on top of the vegetables and place the chicken on the rack. Drop the oven temperature down to 400° F and roast the chicken for 1 1/2 hours or until the chicken reaches an internal temperature of 165° F into the breast and thigh. (No need to cover the chicken with foil).
Once the chicken is done, remove from the oven and let it rest for 20 minutes before carving. Cover with foil to keep the heat trapped.
Time to carve the bird! First, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.