Preheat the oven to 400°F (200°C).
Truss the chicken and rub it inside and out with the herbed salt.
Tuck the cloves of garlic and sprigs of rosemary and thyme inside the chicken.
Place the chicken on a rack and toast until golden brown, about 1½ hours.
Remove from the oven and let stand at room temperature at least 15 minutes before disjointing or carving.
Serve with pan juices.