Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out.

Slide a finger under the skin of each of the breasts, making 2 little pockets. Shove an herb sprig into each of the 4 pockets. Season the chicken liberally all over with salt and pepper. Cover loosely and refrigerate for 1 to 3 days.

Preheat the oven to 475°F. Preheat a shallow flameproof roasting pan or a 10-inch skillet with an all-metal handle over medium heat.

Wipe the chicken dry and set it breast side up in the pan. Roast in the oven, browning within 20 minutes. Turn the bird over after 30 minutes, then roast for another 10 to 20 minutes. Flip back over to crisp the breast skin for another 5 to 10 minutes.

Remove the chicken from the oven and pour the clear fat from the roasting pan, leaving the drippings behind. Add about a tablespoon of water to the hot pan and swirl it.

Slash the skin between the thighs and breasts to drain the juice into the drippings. Let the chicken rest. Warm a platter in the oven for a minute or two.

Add any juice from the chicken to the roasting pan, bring to a simmer and stir. Cut the chicken into pieces, and spread on the warm platter. Serve.