Preheat the oven to 425 degrees.

Place the chicken on a roasting rack in a large roasting pan (or in a large baking dish if you don’t have a roasting pan- this will just result in slightly less crispy skin since there is less air flow around the bird while cooking).

Pat dry with paper towels, and double check to make sure you got all the giblets out of the chicken’s central cavity! (usually includes the neck, heart, liver, and/or gizzard).

In a small bowl, mix together the softened butter, lemon zest, herbs de provence, ground black pepper, and kosher salt until evenly blended. Use your hands to loosen the skin from the chicken breast and thighs, then rub ⅓ to ½ of the butter mixture under the skin to season the meat. Then use your hands to season the outer skin of the rest of the bird.

Cut the zested lemon in half and stuff in the cavity of the bird, then add the 3 crushed cloves of garlic. Place the entire roasting pan/bird in the oven and roast, uncovered, for between 1 hour and 30 minutes & 1 hour and 45 minutes, or until an instant read thermometer inserted in the thickest part of the thigh reads 165 degrees Fahrenheit.

Remove from the oven and let rest, uncovered, for 15 minutes to let the juices redistribute in the meat. Slices & serve! I recommend serving each of the breasts as 1 serving, and 1 thigh + 1 wing as two more servings.