Preheat oven to 450°F.

Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.

In cup, mix olive oil, herbs, and garlic.

With fingertips, gently separate skin from meat on chicken breast.

Rub herb mixture on meat under skin.

Tie legs together with string.

Rub chicken all over with salt and pepper.

Place chicken, breast side up, on rack in small roasting pan (13” by 9”).

Pour ¼ cup water into pan.

Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and instant-read thermometer inserted into thickest part of thigh registers 165°F.

Lift chicken from pan and tilt slightly to allow juices inside cavity to run into pan.

Place chicken on platter; let stand 10 minutes to allow juices to set for easier carving.

Remove rack from roasting pan.

Skim and discard fat from pan juices.

Add remaining ¼ cup water to pan juices; cook 1 minute over medium heat, stirring constantly to scrape up browned bits from bottom of pan.

Serve chicken with pan juices