Preheat oven to 400°F (200°C). Rinse the chicken inside and out and pat dry with paper towels.
In a small bowl, mix together the softened butter, minced garlic, lemon zest, chopped herbs (rosemary, thyme, parsley), salt, and pepper.
Carefully loosen the skin of the chicken breast and thighs. Spread half of the herb butter mixture under the skin, directly onto the meat. Rub the remaining herb butter mixture all over the outside of the chicken.
Place the lemon halves and any remaining herb sprigs inside the cavity of the chicken.
Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Carve the chicken and serve with pan juices. Garnish with fresh herbs and lemon wedges, if desired.
This is my new go-to chicken recipe! Simple, delicious, and always a crowd-pleaser. The lemon really brightens up the dish.
It was okay. I found the lemon flavor a bit overpowering. Maybe I used too much lemon zest.
Fantastic! This recipe is incredibly simple, yet produces an amazing result. The chicken was perfectly cooked and full of flavor. I highly recommend it.
Good recipe, though I needed to adjust the cooking time slightly. The chicken was cooked perfectly after about 1 hour 15 minutes at 375F. I will make it again!
My chicken burned a bit. I think my oven runs hot. The flavor was okay, but the texture was off.
