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.
Very easy to follow recipe. The chicken skin was crispy, just how I like it. My only suggestion would be to add a little more garlic.
I loved the herb combination. It gave the chicken a wonderful aroma. The instructions were clear and easy to understand.
It was good, but not amazing. The chicken was a little dry, even though I checked the temperature. The flavor was nice, though.
The chicken was pretty good, but it didn't quite live up to the hype. It was a bit bland, so I might add more seasoning next time.
Great recipe! I added some potatoes to the roasting pan, and they cooked perfectly alongside the chicken. A complete meal in one go!
