Clean and pat dry chicken. Salt bird everywhere, recommend unrefined sea salt. Gently push your fingers under skin careful not to tear it. Open a pocket between the meat and skin. Insert herb butter in pocket, and a bit in cavity. Preheat oven to 450-500. Put fresh herbs and or fruit inside chicken. Place chicken on rack breast side up. Brown in very hot oven 15-20 minutes. Reduce heat to 325 and roast approx. 1 & 1/2 to 2 hours. Until inside temp. of breast is 165. Let Chicken rest with loose foil cover and make gravy.
This makes a wonderful Sunday dinner for 4 to 6 people. Enjoy!