Preheat oven to 400°
Discard anything from the cavity of the chicken. Rinse the chicken and pat dry. Tie the legs together with kitchen twine if using.
In your cast iron skillet or baking dish, place the cut up carrots, celery, and radishes. Place the chicken on top of veggies.
Add the softened butter to a small bowl and mash gently with a fork.
Stir in the chopped fresh herbs and season with a pinch of salt and pepper.
Gently lift the skin from the chicken and, using your hands, rub some of the butter mixture underneath.
Add more of the butter to the outside of the chicken, making sure to coat the whole chicken evenly.
Place pan in the preheated oven and roast until internal temperature reaches 165°, about 1 - 1 1/2 hours depending on the size of your chicken.
Let stand for about 10 minutes before slicing.
