Rub the chicken all over with the softened butter. Season inside and out with salt and pepper.
Stuff the lemon, garlic, thyme and rosemary into the cavity of the chicken. Place the chicken on a rack in a roasting pan, or use a wire rack placed into a rimmed baking sheet. If you don’t have a rack, just place the chicken in a roasting or baking pan, or on a rimmed baking sheet. Roast for 60 to 70 minutes until the skin is browned and crispy, an internal thermometer registers 165°F when inserted into the thickest part of the thigh (but not touching the bone), and the juices run clear not pink.
Remove the chicken from the oven, tilt it so any juices captured inside the bird run into the pan, and let it rest on a cutting board for 10 to 15 minutes.
Cut up the chicken. Start by cutting off the drumsticks, then cut the thighs from the chicken. Remove the wings. Then carve the breast: You can then either cut the breast meat into slices directly from the chicken, or remove the breast meat as a whole piece, and then slice it on the cutting board (see above for step by step instructions and photos for carving a roast chicken).
Arrange the pieces on a platter and serve.
Make a “Jus” (Sauce) – Optional!!!
You can simply pour all of the juices that have accumulated in the pan into a heat proof measuring cup, wait for the fat to rise to the top, then skim that off and drizzle the remaining juices over the chicken, though there probably won’t be much. Or, once the fat has been skimmed off, place the pan you roasted the bird in on a burner (or two) set to medium high heat, return the skimmed juices to the pan, and add 1/2 to 1 cup of chicken broth or stock, and bring to a simmer, stirring to loosen all of the browned bits from the pan. Strain if desired. Pour into a small pitcher or cup, and drizzle over the meat.