Mix the chopped herbs well with the soft butter until they are evenly distributed. Then place the mixture into a piping bag.
With your fingers, slowly separate the chicken’s skin from the meat to create a pocket and pipe the herb butter under the skin of the chicken. Press the stuffing down to even it out.
Rub the chicken inside with salt and pepper, then place the peeled and halved onion, garlic bulb, orange, bay leaves and thyme into the cavity.
Preheat oven to 180°C. Place the chicken in a roasting tin, brush it with olive oil, salt and pepper. Add some water into the tin. Roast the chicken for about 1 hour, regularly basting it. Remove it from the oven and let it rest 10-15 minutes on a platter. At last, cut into 6 or 8 pieces.
Serve with boiled potatoes with parsley.