At least 2 hours before cooking your chicken, or as long as 2 days before cooking, remove from packaging.  Remove any gizzards/organs and save for another use.  Pat the chicken dry.  Rub it with salt and pepper all over, inside and under the skin on the breast.  

Rub any other seasonings you are using, in this case, lemon zest, grated garlic and fresh herbs underneath the skin on the breast and thighs.  Be careful not to rip the skin.

Add any remaining herbs or garlic cloves to inside cavity.  Do not stuff it full or it will effect cooking time.

Truss the chicken or at a minimum, tie the end of the drumsticks together with butcher twine and fold the wing tips underneath the bird.

At this point you can refrigerate the chicken for 1-2 days.  I do this uncovered to dry the skin so long as there is plenty of space in fridge that I can do so without cross contaminating my other ingredients.

Remove the chicken from the fridge a couple hours prior to cooking and leave at room temperature to temper.  

Preheat oven to 425 with a shallow cast iron pan, enameled cast iron braising pan, or oven proof frying pan in it.  Pat the chicken dry if needed and rub all over with soft butter.  Put any extra butter in the hot pan.  Place the chicken in the hot pan breast up.  Reduce the oven temperature to 275.  Bake for 1 hour and 15 minutes or until a probe thermometer reads 155 F.

Remove the chicken from the pan to rest.  Meanwhile, place your pan on a burner and cook your vegetables in the flavorful chicken drippings until tender, 5-10 minutes depending on your veggies.