Kukla taught us the way to the most fragrant, herbed chicken: marinating the chicken with lots and lots of herbs, and roasting the chicken in a parchment bag so that the chicken steam-roasts its way to tenderness. See her recipe here.
We started tinkering with the ideas of this generous home cook and used her techniques for a whole chicken; while you might not get the crispy, delicate skin of many a roast chicken, bet you won't find one juicier or more scented of herbs (and without having to schmear herb butter under the skin). The parchment bag keeps the herbs from burning, with little extra work from you. —Food52
mixed fresh herb leaves (such as thyme, sage, rosemary)