1 chicken (4 to 5 pounds)
1/4 cup butter, softened
2 teaspoons herbes de Provence
2 cloves garlic, minced
1 lemon, zested and halved
1 head garlic, halved widthwise
Salt and freshly ground pepper
Heat the oven to 400 F.
In a bowl, combine the softened butter, herbes de Provence, minced garlic and lemon zest. Season with salt and pepper, and mix until smooth.
Remove the wishbone from the chicken.
Carefully rub the mixture underneath the skin on the breast of the chicken, taking care not to tear the skin.
Season the chicken all over with salt and pepper.
Place the halved lemon and head of garlic in the chicken cavity, and place the whole chicken breast-side up on a rack in a roasting pan. Truss the legs with kitchen twine.
Roast for 1 hour and 15 minutes, basting halfway through the cooking time.
Remove from the oven, cover with foil, and allow to stand for 10 minutes before slicing and serving.