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.
Great weeknight meal! The chicken was flavorful, and the herbs really came through. I added some garlic which I think elevated the dish. My family loved it. Would recommend!
Very tasty! I used rosemary and thyme, and it was a lovely combination. The chicken was moist and flavorful. Next time I will try adding some potatoes to roast alongside the chicken.
It was a decent recipe. The chicken was good, but I felt it needed a bit more salt. The skin wasn't as crispy as I would have liked, but maybe that's because of my oven. Overall, not bad.
