Preheat your oven to 400°F (200°C). Prepare a roasting pan by lining it with foil and placing a roasting rack inside.
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped rosemary, thyme, and parsley. Mix well to create a fragrant herb butter.
Pat the chicken dry with paper towels. This will help the skin crisp up during roasting. Season the chicken inside and out with salt and pepper.
Carefully loosen the skin of the chicken breast with your fingers, creating a pocket. Spread half of the herb butter under the skin, directly onto the breast meat. Rub the remaining herb butter all over the outside of the chicken.
Place the lemon halves and the quartered onion inside the cavity of the chicken. This will add flavor and moisture as the chicken roasts.
Place the chicken on the prepared roasting rack in the roasting pan. Roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with pan juices every 15-20 minutes.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
It was okay. The skin was crispy as advertised, but the meat was a little bit dry. I'll try it again, but maybe with a shorter cooking time.
This is the best roasted chicken recipe I've ever used. The herbs and lemon combination is perfect. My family raved about it. Definitely a keeper!
I found the chicken to be a little too dry. Maybe the oven temperature was too high, or the cooking time too long. I will try again with adjustments.
