Roast Provençal Chicken

Such an easy and simple recipe with outstandingly delicious results!  Regular readers already know of my love of herbes de Provence; if this recipe doesn't turn you into a fan as well, I don't know why lol (apart from if you are using a mix that is not from France--others are just not the same!)  Anyhow, this is going to become my new go-to recipe for whole roasted chicken.  Cannot praise it enough!

Original recipe link:
http://www.epicurious.com/recipes/food/views/roast-provencal-chicken-51169070

Ingredients:

2 T. butter, softened (optional)
2 garlic cloves, finely chopped
1/4 c. herbes de Provence
1/4 c. olive oil
1 T. kosher salt
1/2 tsp. coarse ground black pepper
1 whole chicken, 3 1/2 to 4 1/2 lbs. (not sure how much mine was)

Instructions:

1. Heat oven to 475°F.  If desired, make pocket under breast skin of chicken and spread 1 T. of butter under skin of each breast (was not in original recipe, but I did this and recommend).

2. Mix remaining ingredients together in a small bowl (apart from chicken, which I hope is obvious lol).  Rub mixture all over outside of chicken and inside cavity.

3. Place a wire rack inside a roasting pan, then place prepared chicken on wire rack, breast side up.  Transfer to oven.

4. Roast chicken at 475°F for 30 minutes, then reduce temperature to 350°F and roast for at least 30 more minutes, adding time as needed until thigh temperature reading is at least 165°F (I ended up going 20 additional minutes).

5. Let rest for 10 minutes, then carve up and enjoy!