Thoroughly pat whole chicken dry with paper towels. Spatchcock (remove the backbone) the chicken using sharp kitchen shears. Season butterflied chicken with salt and pepper to taste.
In the bowl of a food processor add softened butter, 1 tablespoon of olive oil, fresh garlic cloves and herbs. Process until everything is well incorporated.
Spread garlic herb butter mixture all over the chicken. Gently separate the skin from the meat and stuff some of the butter mixture under the skin.
Add the baby potatoes to the roasting pan, drizzle with remaining olive oil and toss to coat.
Move potatoes to the perimeter of the pan and place buttered chicken, breast side up, in the middle of the pan.
Roast chicken and potatoes for 40-50 minutes or until the temperature reads 165 degrees on a meat thermometer inserted into the thickest part of the breast.
Remove chicken from the pan and transfer to a cutting board to rest. Tent with foil and let rest for 15-20 minutes before serving. While the chicken is resting, you can put the potatoes back into the oven to keep them piping hot and make the skins even crispier.
Notes
If you choose to add lemons to your roast chicken, use a ceramic or glass roasting pan. I find that lemons impart a slight metallic flavor to the food when cooking with cast iron or metal.