Preheat oven to 375 degrees.
Remove chicken giblets from inside the chicken. Tie the legs together with kitchen string and tuck the wings under.
In a small bowl mix together garlic, butter, fresh herbs, and Parmigano Reggiano. Mix until well combined. Pat the chicken dry, and season well with salt and pepper. Evenly distribute the butter mixture over the top of the chicken, breast side up.
Transfer to an oven-safe skillet and roast for approximately 1 ½ hours or until temperature reads 165. Check chicken occasionally and cover golden brown areas with foil as needed.
Remove and allow to rest 10-15 minutes before slicing.
Shred more Parmigano Reggiano on top.