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!
It was okay. The chicken was a little bland, I think I'd add more seasoning next time. The lemon flavor was nice, though.
This chicken was fantastic! The skin was perfectly crisp, and the meat was so juicy. The flavor combination is excellent. Highly recommended!
This recipe is a game-changer! The chicken came out so tender and flavorful. My guests were very impressed. I will be making this again soon.
It was good, but not amazing. The chicken was a little dry, maybe I cooked it for too long. The flavor was nice though, the lemon was a great touch.
Easy and delicious. The chicken was beautifully roasted. I added some garlic to the herbs, which added a lovely depth of flavor.
