Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels.
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped rosemary, thyme, salt, and black pepper. Mix well to form a paste.
Carefully loosen the skin of the chicken breast with your fingers. Spread half of the herb butter mixture under the skin, directly onto the breast meat. Rub the remaining herb butter mixture all over the outside of the chicken.
Place the lemon halves and onion wedges inside the chicken cavity.
Place the chicken in a roasting pan. If desired, arrange vegetables like potatoes, carrots, and onions around the chicken in the pan.
Roast the chicken for about 1 hour and 15 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 20 minutes to keep it moist.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Good recipe! The flavors are great, but I would suggest adding some butter under the skin for extra moisture. Otherwise, a solid recipe that I will be making again.
This is my go-to roasted chicken recipe now! The lemon and herbs are a perfect combination, and the chicken always comes out juicy and flavorful. Easy to prepare and always a hit.
Really enjoyed this recipe. The chicken was well seasoned and tasted amazing. Easy to prepare and cook. The herbs really add something special to the flavor.
It was okay. The chicken was a bit dry, even though I followed the recipe. I think I might have overcooked it slightly. The flavor was good though.
I'm not sure what went wrong, but my chicken was very dry. I followed the recipe exactly, but the result was disappointing. The flavor was okay, but the texture was not good.
