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.
Excellent recipe! So easy, and the chicken was so moist and flavorful. The crispy skin was a bonus!
Very tasty chicken. The herb mixture was lovely. Next time, I might try adding some vegetables to the pan to roast alongside the chicken for a complete meal.
This recipe is a game-changer! Simple to prepare, and the result is a flavorful, tender chicken. The herbs really made a difference.
Absolutely delicious! The lemon and herb combination was perfect, and the chicken was so juicy. Best roast chicken I've ever made!
