Preheat the oven to 425 degrees F.

In a bowl, mix together the butter with the garlic, zest, fresh herbs and a big pinch of salt and pepper. Mix until fully combined. You can do this ahead of time and store it in the fridge, but you want it to be soft so you can easily apply it to the chicken.

Place the chicken in a baking dish, roasting pan or even a dutch oven. Gently lift parts of the skin on the chicken - and press some of the butter up under the skin everywhere you can. Rub the outside with the remaining butter all over. Use kitchen twine to tie the legs together - this helps the chicken cook evenly.

Stick the dish in the oven. Roast, uncovered, for 60 to 70 minutes. Remove the chicken and take the internal temperature - you want it to read 165 degrees F. If the chicken is still not finished, roast in 10 minute increments until it is done.

Let the chicken rest for 20 to 30 minutes before slicing or pulling the meat off the bones. You can place it on a platter with oranges, pomegranates, fresh herbs and more to make it look pretty!