Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels.
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped herbs, salt, and pepper.
Carefully loosen the skin of the chicken breast with your fingers. Spread half of the herb butter mixture under the skin, directly onto the breast meat. Spread the remaining herb butter over the outside of the chicken.
Place the lemon halves and onion wedges inside the chicken cavity.
Place the chicken in a roasting pan. If desired, arrange vegetables like potatoes, carrots, and onions around the chicken in the pan.
Roast for 45-55 minutes, or until the chicken is cooked through and the juices run clear when you pierce the thickest part of the thigh with a fork. The internal temperature should reach 165°F (74°C).
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
This is my go-to chicken recipe now! So simple yet so flavorful. The lemon and herbs create such a beautiful balance. Perfect for a weeknight dinner.
Wonderful! The aroma while it was roasting was amazing, and the taste lived up to the promise. I served it with roasted potatoes and it was a perfect meal.
Very good and easy to make. I used a meat thermometer to make sure the chicken was cooked through. Turned out great. Recommended!
Absolutely delicious! This recipe is a game-changer. The chicken was so tender and flavorful. The crispy skin was the icing on the cake.
It's a decent recipe. Not the best chicken I've ever made, but not the worst either. I think the roasting time might need to be adjusted slightly.
