Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper.
With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place.
Repeat with the other legs.
Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper.
Place in a roasting tin, roast on 350F for 35-45 minutes.