Preheat the oven to four hundred twenty five degrees Fahrenheit and position the rack in the center.

Pat the chicken dry thoroughly with paper towels to help the skin crisp during roasting.

In a bowl, mix the softened butter with garlic, rosemary, thyme, salt, and black pepper until evenly combined.

Carefully loosen the skin from the chicken using the back of a spoon without tearing it.

Spread most of the herb butter directly onto the meat under the skin, lightly coat the underside, and rub the rest over the skin.

Arrange the chicken skin side up in a roasting pan with space between each piece.

Lightly season the skin with kosher salt and pour the chicken stock around the chicken.

Roast in the oven until the skin begins to brown, then lower the temperature and continue cooking until golden and fully cooked.

Baste the chicken occasionally with the pan juices to keep it moist and flavorful.

Remove from the oven and allow the chicken to rest before serving with the garlic herb pan juices.