Place cleaned garlic or onions into the cavity of the chicken.

Place herbs and lemon into the cavity.

Slide your fingers under the skin to loosen it from the keel bone.

Make sure that the skin is loose all over the breast meat.

Hold the skin down at the neck side to keep this skin attached. Gently lift the skin up.

Place softened tabs of butter and herbs under the skin over the breast meat.

Lightly press down on the skin to spread the butter all over.

Make sure that the butter is in an even layer all over.

Stretch the skin back over the point of the breast meat.

Season generously with coarse cracked salt or Kosher salt.

Season all over with fresh cracked pepper.