Remove giblets, clean, rinse and pat dry chicken well. On a baking sheet, place the chicken and rub salt generously all over and inside the cavity. Leave uncovered in the fridge overnight.
When ready to roast, preheat oven to 425F and make the Garlic Lemon Herb Butter by combining all the ingredients listed above. Rub this really well into the chicken, under the wings, inside the cavity, and try to slide some under the skin covering the chicken breast.
Stuff the cavity with the lemon you squeezed, herbs stalks leftover and half a bulb of garlic (just slice down the middle), Truss up the chicken with oven safe kitchen twine around the legs and wings and roast in a pan at 425F for 55 minutes breast side up. Halfway through, flip the chicken, breast side down. Once the 55 mins are up, turn the broiler back on, and flip the chicken, breast side up once again and let it crisp up.
Let chicken rest for 15 minutes to allow the juices to settle and then carve.