If you choose, you can marinate the chicken at room temperature for 2 hours before cooking, or just go straight into the oven.
Spatchcock the chicken, aka remove the backbone, so that the chicken can lay flat for cooking.
The easiest way to remove the backbone is to cut along each side of the backbone with kitchen shears, starting next to the tail and working your way down towards the neck.
Once the backbone is removed, either press hard on the middle of the breast to help flatten the chicken or make a slight cut on the underside by the keel bone to make this easier.
Once the chicken is spatchcocked, gently slide your fingers under the skin and place half of the chopped herbs and garlic under the skin.
Rub the chicken all over with olive oil.
Season liberally with salt and pepper and season the underside with the remaining chopped herbs and garlic.
Heat oven to 400.
Place the chicken on a large sheet pan or shallow roasting pan and place in oven with the legs towards the back of the oven. Roast for 1 hour and 15 minutes, rotating the chicken after 45 minutes. An instant-read thermometer should register 160 in the breast and 180 in the thighs.
If you had marinated the chicken at room temperature, cooking time should be somewhat shorter. Begin checking the internal temperature after 60 minutes.
When the chicken is cooked, remove from the oven and place on a carving board and let cool for 15 minutes before cutting and serving.
Serve with rice or potatoes and your favorite seasonal vegetable.