1. Preheat oven to 425°.
2. Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Sprinkle with 1/2 teaspoon salt and pepper.
3. Place chicken, breast side down, in a shallow roasting pan. Bake at 425° for 30 minutes. Turn chicken over. Baste chicken with pan drippings. Bake an additional 20 minutes or until a thermometer inserted into meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.
4. Combine butter and lemon juice in a small saucepan; cook over low heat 2 minutes or until butter melts. Remove from heat; stir in remaining 1/4 teaspoon salt and herbs. Serve chicken with sauce and Herbed Brown Rice Pilaf.