Place the chicken breast side down. on a rack in a roasting pan. Begin Roasting. Mix together the olive oil, the herb salt and pepper.
After the chicken has roasted for about 20 minutes, spoon some of the olive oil mixture over it, then turn the breast side up. Baste again. Then after 7 or 8 minute, at this point the breast should begin to brow, if it hasn't, roast a few more minutes. Turn the heat down to 325 degrees, baste again, and roast until an instant read thermometer inserted into the thickest part of the thigh eads 160 degrees to 165 degree. Total roasting time will be under an hour.
Before removing the chicken from the pan, tip the pan to let juices from the bird's cavith flow into the pan,(if they are red cook another 5 minutes.
Remove bird to a platter. and let rest for about 5 minutes. While resting, pour the pan juices into a cup, and pour off or spoon of as much fat as possible. Reheat the juice, carve the juice, carve the bird, garnish, and servewith the pan juices.