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.
A decent recipe, but not outstanding. I found the chicken skin didn't crisp up quite as much as I'd have liked. The flavor was good though.
It was okay. The chicken was a little dry, even though I followed the instructions. The flavor was good, but I think it could use a bit more lemon zest.
This was a very good recipe. The chicken was flavorful, and the herbs really came through. I might add a bit more garlic next time, but overall, a great dish.
I found this recipe to be a bit bland. Maybe I didn't use enough herbs. The chicken wasn't as moist as I hoped. Needs some improvement.
Great recipe! The chicken was cooked to perfection. I added a little bit of butter under the skin which made it even more flavorful. Will make it again!
