Herb Roasted Chicken

1 5-7 lb. whole chicken
1/4 cup butter, softened
1/4 cup grated parmesan cheese
1 TB each chopped parsley, sage, rosemary and thyme
2 tsp garlic, chopped
1 tsp salt
1/4 tsp pepper
1 TB olive oil
1 tsp seasoned salt

Preheat oven to 375 degrees. Rinse inside of chicken; pat dry with paper towels. Use your fingers to lift the skin gently from the meat around the breast. Keep working fingers under the skin around to the legs and thighs, lifting as much skin as possible. Combine the remaining ingredients except the olive oil and seasoned salt. Use your fingers to spread the butter mixture under the skin as evenly as possible. make sure that you spread it to the legs. Place chicken in a baking dish. Drizzle oil over chicken and sprinkle with seasoned salt. Bake uncovered for about 1-1 1/4 hours or until temperature reaches 155 degrees. Cover and let chicken stand for about 10 minutes before carving.