In a small bowl, combine the softened butter with the chopped herbs, salt, pepper, and juice from half a lemon. If you enjoy a more robust lemon flavor, add some lemon zest. Mix thoroughly.

Preheat the oven to 350°F.

Gently slide your fingers under the chicken skin to carefully separate the skin from the meat. Spread the compound butter under the skin, starting with the breasts and working your way to the drumsticks. Use any remaining butter to coat the inside cavity and the skin of the chicken. Season with salt and pepper.

Position the chicken breast-side up in a baking dish. Place the lemon halves and any leftover herbs inside the cavity. Bake in the preheated oven for approximately 50 minutes, until a meat thermometer inserted into the thigh reads 180°F and the juices run clear.

Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring your chicken stays moist and flavorful.