Preheat the oven to 375 F/190C
Place the fresh herbs, lemon and orange juice, and zest, garlic, mustard & olive oil into a food processor and puree to make a paste
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Generously season inside and outside of the chicken with salt, pepper, and Herbs de Provence.
Loosen the chicken skin and use half the marinade inside the chicken cavity and under the skin. Cover the outside of the chicken with the rest of the marinade and place the chicken on the stand. Marinade overnight if possible or at least 2 hours ahead. Bring chicken to room temperature before cooking.
Place the chicken stand on Teflon lined baking sheet or in a baking dish. Tie the wings close to the body using a piece of string to stop them from burning.
Move the oven rack to the bottom third of the oven to make space for the height of the chicken. Roast chicken continuously basting with liquid in the drip tray (every 30 minutes) to keep it moist.
Roast chicken until the ENTIRE skin is nicely golden brown and crunchy. The color of the chicken skin will indicate when it is done. This will take about 1 1/2 hours for a smaller chicken and 2 hours for a larger one. Let chicken rest for 5 minutes before carving.
Use the liquid in the bottom of the stand to make gravy. Cooking the chicken low and slow keeps it moist and juicy. A smaller chicken tastes better than a big bird.