Preheat your oven to 400°F (200°C). Prepare a roasting pan by lining it with aluminum foil.
In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.
Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in the prepared roasting pan.
Rub the lemon herb mixture all over the chicken, making sure to get some under the skin of the breast and thighs.
Stuff the cavity of the chicken with the halved lemon and onion quarters.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with pan juices every 20 minutes to keep it moist.
Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.
Excellent! The chicken was juicy and flavorful, and the herbs added a wonderful aroma. This is a recipe I will definitely be making again and again.
Great recipe. The chicken was tender, and the lemon flavor was perfect. I added some roasted vegetables to the pan, and it made a complete meal. Delicious!
The chicken was alright. It could have used a bit more seasoning, and I found the skin wasn't as crispy as I would have liked. But the flavor was good.
Really happy with how this turned out. The lemon flavor was bright and fresh. I used a mix of rosemary, thyme, and oregano, and it was delicious. Simple and tasty!
Very good recipe. I liked how simple it was to make, and the chicken tasted amazing. I might add a little bit of butter under the skin next time for extra richness.
