In a medium bowl, combine 4 tablespoons of softened unsalted butter, 2 tablespoons of olive oil, 4 minced garlic cloves, zest and juice of 1 lemon, 1 tablespoon each of chopped fresh rosemary, thyme, and parsley, along with salt and pepper to taste. Mix until well blended.

Carefully loosen the skin of a 3-4 pound whole chicken, then rub the herb mixture both under the skin and over the surface of the chicken. Ideally, let the chicken marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat your oven to 375°F (190°C). This temperature allows for a perfect roast.

Choose your preferred vegetables and chop them into uniform pieces. Toss the veggies with a drizzle of olive oil, salt, and pepper. Arrange them in a roasting pan.

Place the marinated chicken on top of the prepared vegetables in the roasting pan and roast for approximately 1 hour and 20 minutes. Baste the chicken halfway through cooking.

Check that the internal temperature of the chicken has reached 165°F (75°C) using a meat thermometer; the juices should run clear.

Once cooked, let the chicken rest for 10-15 minutes before carving and serving alongside the roasted vegetables.