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.
Easy to follow recipe, and the chicken turned out great. I used rosemary and thyme for the herbs and it was delicious. Would recommend.
Absolutely fantastic! The chicken was incredibly juicy and the skin was perfectly crispy. The lemon and herb combination was divine. This will definitely become a regular in my household.
This is a winner! The lemon flavor is so bright and the herbs complement the chicken perfectly. Easy to follow and the result is restaurant-quality.
The chicken was cooked fine, but I think the recipe could be improved with a little more detail about the herb blend. Otherwise, it was okay.
Simple and delicious. A great weeknight meal. I added some extra lemon juice at the end for a little extra zing. Highly recommend!
