Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped herbs (rosemary, thyme, and parsley), salt, and pepper. Mix well to create a herb butter.
Carefully loosen the skin of the chicken breast and rub half of the herb butter mixture under the skin. Rub the remaining herb butter all over the outside of the chicken.
Place the lemon halves and onion wedges inside the cavity of the chicken.
Place the chicken in a roasting pan and roast for 45-55 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 chicken.
Carve the chicken and serve with your favorite side dishes. Enjoy!
Best roasted chicken recipe ever! The flavor is incredible, and the chicken is always perfectly cooked. A simple yet elegant dish.
Absolutely perfect! The chicken was juicy and flavorful. The crispy skin was the best part. This is a must-try recipe!
It was decent. The chicken was a bit tough, and I felt that the herbs could have been more prominent. A good base recipe though.
This was a great recipe, very easy to follow. The chicken was cooked perfectly. I might add a bit more herbs next time, but overall a fantastic meal.
Excellent! The chicken was tender and flavorful. The instructions were easy to follow, even for a beginner. I will definitely make it again.
