Preheat oven to 375? F.

Gently loosen skin from breasts, thighs, and legs of chicken.

In a small bowl, combine softened butter, juice of 1/2 lemon, thyme and basil.

Spread mixture under skin of chicken.

Cut 4 thin slices of lemon from one unsqueezed half, and place 2 slices under skin of each breast.

Pat skin back in place.

Take all lemon halves and rosemary sprigs and place in cavity of chicken.

Truss legs, and rub olive oil over skin.

Sprinkle sea salt and pepper inside cavity and over skin.

Place chicken on a rack in roasting pan.

Place in oven, roast for 1 hour and 20 minutes, or until thoroughly cooked, basting every 15 to 20 minutes with pan juices.

Remove from oven.

Allow chicken to rest 15 minutes before carving.