Preheat oven to 450 degrees.
Peel and finely chop garlic cloves. Place in a small bowl and mix with thyme, rosemary, parsley, sage, salt and pepper. Set aside.
Remove any giblets from chicken and pat dry. Starting at the pointed tip of the breast, carefully slide fingers under the skin to loosen it from the breast. Continue to slide fingers down to loosen skin from thighs and legs, without removing skin.
Rub herb mixture evenly under the skin, pulling skin back over breast. Twist wings behind the back. Place chicken breast side up in a roasting pan.
Roast at 450 degrees for 30 minutes, then reduce oven temperature to 350 degrees. Roast another 45 minutes or until meat thermometer placed in thickest part of thigh and breast reads 165 degrees.
Let chicken stand, covered with foil, for at least 10 minutes before slicing.