Preheat oven to 425(F) degrees.

Remove and discard neck and giblets.

Rinse chicken with cold water; pat dry.

Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket.

Place 4 lemon slices and 1 teaspoon of the parsley in pocket.

Place remaining lemon slices, remaining parsley, sage and thyme in cavity of chicken.

Rub garlic over outside of chicken; place garlic in cavity.

Loosely tie legs together.

Place chicken in shallow roasting pan.

Rub outside of chicken with butter; sprinkle with salt and pepper.

Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone.

Do not cover or add water

Bake at 425(F) degrees for 1 1/2 to 2 hours or until chicken is fork tender, juices run clear and meat thermometer registers 180 to 185 degrees.

Baste chicken with pan juices every 30 minutes.

If necessary, cover chicken with tent of foil halfway through cooking time to prevent excessive browning.

Let stand 5 to 10 minutes before carving.

Remove and discard lemons from inside of chicken.