Prep the Chicken:

• Pat the chicken dry with paper towels to ensure crispy skin.

• Season the cavity generously with salt, pepper, and 1 tbsp thyme.

Make Herb Butter:

• In a small bowl, combine softened butter, thyme leaves, minced garlic, lemon zest, salt, and pepper. Mix until smooth.

Stuff the Chicken:

• Place lemon slices and 3 minced garlic cloves inside the chicken cavity.

Coat the Chicken:

• Gently loosen the skin over the breast and thighs using your fingers.

• Rub ¾ of the herb butter under the skin, distributing it evenly.

• Spread the remaining butter over the outside of the chicken.

• Drizzle olive oil over the skin for extra crispiness.

Roast:

• Preheat the oven to 375°F (190°C).

• Place the chicken breast-side up in a roasting pan. Pour chicken broth into the pan.

• Bake for 1 hour, basting every 20 minutes with pan juices.

Rest and Serve:

• Let the chicken rest for 15 minutes before carving to retain juices.

• Garnish with fresh thyme sprigs and lemon wedges.