Preheat the oven: Preheat your oven to 425°F (220°C).

Prepare the chicken: Pat the chicken dry with paper towels. In a small bowl, mix the softened butter with the minced garlic, rosemary, and thyme. Gently lift the skin of the chicken and rub the garlic herb butter under the skin and all over the chicken. Season the chicken generously with salt and pepper.

Stuff the chicken: Place the halved lemon inside the cavity of the chicken. Optionally, tie the legs together with kitchen twine to keep the shape during roasting.

Roast the chicken: Place the chicken in a roasting pan or oven-safe skillet. Drizzle the olive oil over the top. Roast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.

Baste the chicken (optional): If using chicken broth, baste the chicken with the broth every 30 minutes during roasting to keep it moist.

Rest and serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Garnish with fresh parsley and serve hot with your favorite ketofriendly sides.